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
Ingredients
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).
Method
- In a large bowl, mix all the salad leaves together
- Add all the other ingredients to the bowl and gently mix
- In a small bowl mix all the dressing ingredients together
- Pour the dressing over the salad and serve into individual salad bowls
- Top with garnish
- Enjoy with some croutons or toasted sourdough/gluten free bread