Teacup Watermelon Salad

{ What’s better than ending your Sunday BBQ than with some juicy watermelon with a twist? These hydrating and gorgeously refreshing fruit salads are the perfect solution to the searing spring sun. }

Contributor: Lee Holmes

{ INGREDIENTS }

350 g (12 oz/2 cups) diced seedless watermelon

90 g (31/4 oz/2 cups) baby English spinach leaves

small handful of mint leaves, torn or roughly chopped

1 large celery stalk, thinly sliced

1/2 red onion, thinly sliced

60 g (21/4 oz/1/2 cup) crumbled goat’s cheese

Dressing:

1 teaspoon lemon juice

1 teaspoon lime juice

handful of coriander (cilantro) leaves, chopped

130 g (41/2 oz/1/2 cup) sheep’s milk yoghurt

Celtic sea salt and freshly ground black pepper, to taste

{ METHOD }

Whisk all the dressing ingredients together in a small bowl.

Combine the salad ingredients in a large bowl, then divide between three wide-mouthed teacups, mugs or bowls. Spoon the dressing on top and serve immediately.

Supercharged tip:
Keep the salad and dressing separate until just before serving, then when you’re ready to eat spoon the dressing on top.

Prep time: 20 MINUTES

Cook time: 0 MINUTES

Total time: 20 MINUTES

+ 3 +

Photo by Jo from The Luminous Kitchen.

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