Watermelon Salad with Herbs and Mozzarella
This refreshing summer salad is bursting with nutrients like the antioxidant lycopene from the watermelon, vitamin A from the watercress and protein from the mozzarella.
If you don't have watercress, spinach or butter lettuce makes a great substitute.
- 10 ounces honeydew melon
- 5 ounces Watermelon
- 7 ounces Cucumber
- 2 ounces black Olives (pitted)
- 2 tablespoons Pine nuts
- 5 ounces Watercress
- 1 ounce Lemon balm
- 4 ounces Mozzarella (or feta)
- 4 tablespoons Lime juice
- 2 tablespoons White vinegar
- ½ teaspoon honey
- 5 tablespoons Canola oil
- Fleur de sel
Cut melons, remove seeds and scoop flesh with a melon baller. Mix honeydew and watermelon balls in a bowl. Peel cucumber, halve lengthwise, scoop out the seeds with a spoon and chop the flesh coarsely. Cut olives in halves or quarters.
Toast pine nuts in a dry frying pan fry until golden brown. Rinse watercress and lemon balm, shake dry and pluck the lemon balm from the stalks. Drain the mozzarella and divide with your hands into small pieces. Arrange herbs with the melon balls, cucumber and olives on plates. Sprinkle with pine nuts and mozzarella.
Mix the lime juice with the vinegar, the honey and oil and pour over the salad. Serve sprinkled with fleur de sel.