Watermelon Summer Salad Recipe

Make use of seasonal watermelon as a basis for a refreshingly cool salad to accompany cold meats or poultry for a light supper.

Difficulty

Prep Time

25 minutes

Cooking Time

Serves

Yield: 8
Print Recipe

Recipe Ingredients

  • 1 quarter ripe watermelon
  • 1/3 bunch fresh mint leaves, rinsed and plucked off stalks
  • 2-3 large stalks salad celery, sliced thinly
  • 1 tub cubed black pepper Feta cheese, drained
  • 100 g pecan nuts, coarsely chopped


Recipe Method

  1. Cube or scoop balls of melon and lightly toss with the other ingredients.
  2. Chill until required.
  3. Turn into a shallow salad bowl lined with rocket leaves. Toss together at meal time.

Hints & Tips

No salad dressing or salt is required as the light freshness is perfect as is.
Don't worry too much about the melon pips; just remove any obvious easy ones.
If you slice the melon off a whole fruit, keep the skin intact when removing the flesh, set aside upside down for excess juices to drain out, and then use it as a salad bowl!

Recommended accompaniments: any cold meat, or poultry, potato salad etc




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