Watermelon, Mint, Tofu-Feta, & Arugula Salad

Ingredients

• 1 small watermelon, watermelon, rind and seeds removed and cut into 1/2 inch cubes (750 g)
• 0.5 bunch mint, chiffonade (15 g)
• 6 cups arugula (155 g)

Dressing

• 1 package extra firm tofu, drained and crumbled (350 g)
• 1 tablespoon lemon zest
• 4 tablespoons fresh lemon juice (60 mL)
• 0.75 cups red onion, thinly sliced (85 g)
• 2 cloves garlic, pureed (6 g)
• 4 tablespoons red wine vinegar (60 mL)
• 0.25 cups fresh basil, chopped (20 g)
• 3 tablespoons olive oil (45 mL)
• ¹⁄₂ teaspoons black pepper (optional)
• 1 teaspoons salt

Garnish

• 85 g toasted walnuts (chopped)