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Watermelon & Strawberry Salad with Zingy Green Sauce

The first time I had tried a watermelon salad was at a small restaurant where I used to work. I thought they were crazy putting a watermelon salad on the menu. Who would order that? apparently everybody. It was one of the most popular dishes on the menu and we frequently sold out on balmy summer days. The salad was pretty simple. Just fresh chunks of watermelon, rocket leaves and feta drizzled with a pesto sauce but man was it good! The sweet watermelon worked perfectly with the herby sauce and the creamy feta tied everything together making it feel like more of a meal. Obviously, I’ve made my version of this salad 100% plant-based and swapped the cheese for a creamy, slightly spicy tahini sauce, added a few extra veggies for crunch and juicy strawberries because summer is all about fruit. You could also add cooked chickpeas or lentils if you want something more substantial.

Not only is this salad a match made in flavour heaven it’s also a  perfect nutritional partnership. The vitamin C from the fruit increases your absorption of iron from the leafy greens. But why does that matter? Your body uses the iron to carry oxygen to all your cells through your blood. So if your low on iron your body isn’t getting the amount of oxygen it needs making you feel tired and generally blah. Together they also pack a mean antioxidant hit and load you up on fibre. Yay plants! Make this salad in the peak of summer when the watermelon and strawberries are their most red and juicy selves.

Watermelon & Strawberry Salad With  Zingy Green Sauce

Serves – 4    Prep – 15     Difficulty – Easy   

2 cups of watermelon (about 1/4) cubed
250g strawberries
4 cups of spinach/watercress
5 radishes
2 spring onions
2 small Lebanese cucumbers
4 Tablespoons Dukkah
Green Sauce
1 large handful of mixed herbs (basil, mint, parsley, coriander)
1/2 cup olive oil
1/2 cup tahini
1 green chilli
1 clove of garlic
juice of 1 lime
salt + pepper

Start by preparing the sauce. Add all the ingredients to a food processor/ blender and blend until smooth and creamy. Taste, add a little more herbs, salt, lime juice if needed. You can add a dash of h2o if the sauce is too thick.
To prepare the salad wash and dry the greens lay on a serving plate or salad bowl. Thinly slice the radish, spring onions and cucumbers. Halve the strawberries. Arrange the salad fruit and veg nicely on top of the greens and sprinkle the Dukkah over the top. Drizzle with the green sauce just before serving. Bon appetite. 

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