This gorgeous watermelon-grapefruit salad with tahini and mint is going to be a smash hit at your 4th of July party this weekend! 🍉 Plus, it offers vitamins and supports hydration while also looking and tasting absolutely stunning. Ingredients: 3–4 lbs seedless watermelon (chilled and cut into chunks or triangles) 2 large pink grapefruits (peeled and sliced into segments or triangles) The Dressing: 3 tbsp runny tahini, 1 tbsp maple syrup or agave, 1 tbsp fresh lime juice, 1 tsp chili crunch or a pinch of Aleppo pepper, 1–2 tbsp ice-cold water (to thin) The Crunch & Garnish: ¼ cup toasted pistachios (crushed), a handful of fresh mint and cilantro, vegan feta, and flaky sea salt. Instructions: Prepare the Watermelon: Cut away the rind and slice the watermelon into roughly ½-inch-thick triangles or 1-inch cubes. Place them on a large serving platter, keeping any juices. Prepare the Grapefruit: Slice off the top and bottom of the grapefruits. Follow the curve of the fruit to remove the peel and white pith. Cut into segments or thin triangles, removing any seeds. Make the Dressing: In a small jar or bowl, whisk the tahini, maple syrup, lime juice, and chili crunch. It might "seize" and get thick—don't panic! Add the ice-cold water one teaspoon at a time and whisk vigorously until it’s the consistency of heavy cream. Assemble: Arrange the grapefruit pieces over the watermelon. Dress the Salad: Drizzle the tahini evenly over the fruit. Season: Sprinkle with a generous pinch of flaky salt. If the salad tastes too bitter from the grapefruit, add a touch more honey; if it tastes dull, add a bit more salt. Drizzle the dressing generously across the fruit. Top with the crushed pistachios, a heavy sprinkle of flaky salt, and the fresh herbs. Pro-Tip: If you have some vegan feta on hand, crumbling a bit on top adds a perfect tangy richness that ties the tahini and fruit together. #Recipe #4thofJuly #Watermelon #BBQ #SaladRecipe