Watermelon, Cucumber, Balsamic Salad

Tofu plays the role of “feta cheese” in this recipe, proving that tofu can be just about anything! It adds a boost of protein while keeping this dish naturally low in fat. Have children help with crumbling the tofu into small chunks and them mixing all the ingredients together. Serve this refreshing salad as a side dish or have it as a healthy snack.

Ingredients

4 cups watermelon (cubed)

2 cups cucumber (cubed)

1⁄2 cup red onion (sliced)

1⁄2 package firm tofu (crumbled)

1⁄4 cup basil (chopped)

2 tablespoons olive oil

1⁄2 cup balsamic vinegar

Yield amount

6 Servings

Preparation time

20 minutes

Cooking time

0 minutes

Total time

20 minutes

Instructions

Wash hands and then rinse the cucumber and melon in clean water before getting started. (Melons should always be scrubbed to get rid of anything on the surface that could be transferred to the flesh when you cut it.)
Mix together watermelon, cucumber, red onion, crumbled tofu and basil. 
Mix together olive oil and balsamic vinegar then pour over the watermelon mixture.

Notes

Substitute feta cheese for tofu or use half tofu, half feta cheese.

Try chilling this salad in the refrigerator for 2 hours after making it. It is great served cold and will allow the tofu to absorb more flavor from the balsamic vinegar!

Equipment you’ll need:

Knife
Cutting board
Measuring cups and spoons
Large bowl
Mixing spoon

Source

https://dinnertonight.tamu.edu/recipe/watermelon-cucumber-balsamic-salad/