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
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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.
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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.
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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.