Teacup Watermelon Salad

Lee Holmes LEE HOLMES

This dainty salad is a gorgeous, refreshing snack, light meal or post-meal enjoyment that will provide instant refreshment as well as a welcomed hit of hydration and nutrients. Watermelons are mostly water — about 92 percent — but every juicy bite has significant levels of vitamins A, B6 and C, as well as lycopene and beauty-boosting antioxidants that help keep your complexion glowing all summer long.

Serves: 3
144 calories per serve (603kJ)

Ingredients

  • 350 g (12 oz/2 cups) diced seedless watermelon
  • 90 g (3 1 / 4 oz/2 cups) baby English spinach leaves
  • Small handful of mint leaves, torn or roughly chopped
  • 1 large celery stalk, thinly sliced
  • 1 / 2 red onion, thinly sliced
  • 60 g (2 1 / 4 oz/ 1 / 2 cup) crumbled goat’s cheese

Dressing

  • 1 tsp lemon juice
  • 1 tsp lime juice
  • Handful of coriander (cilantro) leaves, chopped
  • 130 g (4 1 / 2 oz/ 1 / 2 cup) sheep’s milk yogurt
  • Celtic sea salt and freshly ground black pepper, to taste

Method

  1. Whisk all the dressing ingredients together in a small bowl.
  2. Combine the salad ingredients in a large bowl, then divide between three wide-mouthed teacups, mugs or bowls. Spoon the dressing on top and serve immediately.

Supercharged tip:
Keep the salad and dressing separate until just before serving, then when you’re ready to eat spoon the dressing on top.

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