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Immune-Boosting Watermelon Salad

By Teresa Cutter

Immune-Boosting Watermelon Salad
Immune-Boosting Watermelon Salad

What's great about it

Icy cold, juicy watermelon marries perfectly with creamy labneh and Persian feta then a scattering of garden herbs, pickled red onion completes the dish. I've also garnished the salad with blackberries, both smashed and whole as they are abundant and in season here in Sydney and their slight tartness compliments the watermelon's sweetness. Just before serving it's imperative you drizzle generously with a good drizzle of extra virgin olive or avocado oil and a squeeze of lemon. Enjoy.

Ingredients

Serves 6

1 kg cold seedless watermelon (without skin)

250 g labneh or Persian feta

a few handfuls chopped parsley and mint

1 small red onion, very thinly sliced

2 lemons

1 - 2 punnets blackberries

extra virgin olive and avocado oil to drizzle

Method

CHOP the watermelon into bite sized chunks then pile into a serving bowl.

MASSAGE the red onion with the juice of 1 lemon and a generous pinch of salt. Leave for 3 minutes to slightly pickle then scatter over the watermelon chunks.

TOP with labneh or the feta, parsley and mint.

SMASH half of the blackberries and combine with the juice from 1 lemon.

DRIZZLE watermelon with the smashed blackberries and lemon then generously with the olive oil just before serving.

ENJOY.

Notes and Inspiration

Any leftover watermelon can be blended with ice and a squeeze of lime for a refreshing cooler or try blending frozen chunks of watermelon with coconut cream for an instant ice cream.

 

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