Categories: Mason Jar Lunches

Ingredients

• For the Dressing:
• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon finely diced jalapeño pepper
• 1/4 teaspoon salt
• For the Salad:
• 4 cups cubed watermelon
• 2 cups sliced cucumbers
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn

Directions

1. In a small bowl, whisk together all the ingredients for the dressing. Then spoon 1 tablespoon into each of 4 mason jars (12-16 ounce jars work best) with re-sealable lids.

2. Add 1 cup of watermelon, 1/2 cup cucumbers, 1 tablespoon feta cheese and 1 tablespoon basil to each jar. Place the lids on the jars and refrigerate until you’re ready to eat. Or toss in your cooler for on-to-go eating.

3. To serve, invert the jars several times to distribute the dressing. Or dump the contents out into a medium bowl, tossing gently to combine. Enjoy immediately.

Email to a friend | Print this recipe | Back