This truly sweet and salty salad will satisfy those taste buds seeking a fusion between the 2 as well as taking advantage of some of our delicious fruits and vegetables that are in season right now. Here is how to make a perfect meal or healthy snack to enjoy any time of day.

Serves 4


1 small watermelon, flesh cut into cubes
1 cup walnut halves
1 pack Violife ‘feta’ cheese, cut into cubes
1 pack of fresh salad leaves of your choice (or from your garden)
1 pack of mixed watercress, spinach & rocket leaves (or from your garden)
Handful of radishes, quartered
Handful of blueberries
1 cup of any form of sprouted lentils
Optional: 1 cup of garden peas

Salad Dressing

4 tbsp olive oil
4 tbsp balsamic vinegar
1 small red chilli, deseeded and sliced thinly
1 inch ginger root, grated
Salt & Pepper to taste

Garnish: chopped fresh coriander & mint work really well scattered over the top before serving (from your garden is best if you have some).


  1. In a large bowl, mix all the salad leaves together
  2. Add all the other ingredients to the bowl and gently mix
  3. In a small bowl mix all the dressing ingredients together
  4. Pour the dressing over the salad and serve into individual salad bowls
  5. Top with garnish
  6. Enjoy with some croutons or toasted sourdough/gluten free bread

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