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. }
{ 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.
Photo by Jo from The Luminous Kitchen.
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