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Home » Vegan Caprese Salad with Blackberries & Watermelon

Vegan Caprese Salad with Blackberries & Watermelon

September 9, 2017 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Vegan Caprese Salad Blackberry Watermelon
Vegan Caprese Salad with Blackberries & Watermelon

Summer is coming to an end, but the hot days can linger into late September and this Vegan Caprese Salad with Blackberries & Watermelon is a refreshing, easy addition to any meal.


I want to thank Katie, my friend, fellow blogger, and dietitian from One Hungry Bunny, for sharing this recipe with me. Although not strictly plant-based, she has many recipes that are.

If you’re in a hurry, you can find watermelon already chopped and blackberries in the freezer section. This recipe uses store-bought vegan mozzarella, but I’m developing a recipe that you can make at home. It will be a little healthier.

If the store-bought version isn’t for you, leave it out because the combo of these two fruits is still delicious. This recipe is beautiful to take to a party and so quick to pull together!

Watermelon Berry Salad

Won’t it be fun to have vegan mozzarella for topping your pizzas or for appetizers?

You could also use tofu feta for this recipe. Here’s the recipe but I also found an easier way to make tofu feta. It’s a simple marinade that’s easy to throw together. Then marinate for a couple of hours or overnight.

Adding fresh fruit to any meal is easy:

  • Kale Salad with Oranges
  • Orange Almond Salad
  • Quinoa Salad with Mango Dressing
  • Vegan Yogurt Parfait with Berries & Granola
Watermelon Berry Salad

As we know, all fruits are healthy for us, but here is a list of 9 health benefits from watermelon including being hydrating, containing vitamins A and C, carotenoids, lycopene (the red color), and one I haven’t heard of cucurbitacin E that has antioxidant and anti-inflammatory effects.

Another health benefit of watermelon, it’s good for your skin and hair. Read the article to discover 7 more!

Vegan Caprese Salad with Blackberries & Watermelon

Of course, blackberries are also a powerhouse of nutrition including the 6 listed in this article, “6 Amazing Health Benefits of Blackberries.”

I’d love to hear your feedback in the comments below for this Vegan Caprese Salad with Blackberry & Watermelon! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Plantricious Friendly because it meets the following guidelines.

"Cooking with Plantricious Friendly Guidelines" Seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Watermelon Berry Salad
Print Recipe
4.41 from 5 votes

Caprese Salad with Blackberry & Watermelon

Vegan mozzarella really makes this dish. Oh so refreshing and hydrating on a hot day. Use frozen blackberries if you cant find fresh.
Prep Time30 mins
Total Time30 mins
Servings: 6 people

Ingredients

  • 3 cups watermelon deseeded and chopped
  • 12 oz whole blackberries thawed if frozen
  • 1 cup vegan mozzarella or homemade
  • 1 lemon or lime juiced, about 3 tablespoons
  • 1 cup fresh basil leaves sliced
  • sea salt and pepper to taste
Prevent your screen from going dark

Instructions

  • In a large bowl, combine all of the ingredients and stir to combine.
  • Top with additional basil as a garnish (optional). Enjoy!

Notes

Nutrition

Nutrition Facts
Caprese Salad with Blackberry & Watermelon
Amount per Serving
Calories
103
% Daily Value*
Fat
 
4.4
g
7
%
Saturated Fat
 
2.4
g
15
%
Sodium
 
161
mg
7
%
Carbohydrates
 
15.8
g
5
%
Fiber
 
4.1
g
17
%
Sugar
 
7.7
g
9
%
Protein
 
1.4
g
3
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
29.7
mg
36
%
Calcium
 
30
mg
3
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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