Recipe archive
MAIN RECIPE PAGE Back to Vegetable dishes-index
MELON SALADS

Here are very refreshing salads for a summer day lunch, combining sweet, bitter and tangy flavours of melon, arugula and feta cheese, among other ingredients. If you like, add some chicken or shrimps in the salads for added protein.

WATERMELON SALAD

To give this salad the best flavour, pick out the sweetest watermelon you can find.

Watermelon salad

Version 1, basic salad:
2 thickish slices cut from a quarter of medium-sized watermelon
feta cheese
lettuce leaves
about a handful of arugula
1 tbsp pumpkin seeds
(fresh mint)
Version 2 with chicken:
2 thickish slices cut from a quarter of medium-sized watermelon
feta cheese
lettuce leaves
about a handful of arugula
1 tbsp pumpkin seeds
shredded, pre-cooked (poached/baked/fried/grilled) chicken
black olives
Version 3 with shrimp:
2 thickish slices cut from a quarter of medium-sized watermelon
feta cheese
lettuce leaves
about a handful of arugula
1 tbsp pumpkin seeds
cooked (boiled/fried/grilled) shrimps
dressing:
black pepper
salt
1 tbsp white or red balsamic vinegar
1 tsp clear honey (or maple syrup or agave syrup)
2 tbsp olive oil

Prepare the dressing. Grind some black pepper in a small bowl, add a pinch of salt and mix in the vinegar and honey. Whisk in the oil in thin stream, set aside.

Rinse the lettuce and arugula, spin dry and tear into bite-size pieces, if necessary. Cut off the rind from the watermelon slices, remove any seeds and cut the flesh into bite-size cubes.

Combine the lettuce, arugula and watermelon in a salad plate, crumble in some feta cheese and scatter the pumpkin seeds (and mint leaves) on top. Spoon over the dressing, toss and serve.

For the chicken version, add some shredded chicken and olives in the salad, and for the shrimp version, add some shrimp/prawns, toss and serve.
Serves 1.

Watermelon salad with chicken and olives
In picture above: watermelon salad with chicken and olives


HONEYDEW MELON SALAD

Also for this salad, use the sweetest melon you can find. The feta cheese may be omitted for an even lighter salad.

Honeydew melon salad

2 thickish slices cut from a quarter of honeydew melon (or cantaloupe, Canary, etc)
a handful of blueberries
feta cheese
lettuce leaves
about a handful of arugula
fresh mint
black pepper
salt
dash of white balsamic vinegar
dash of olive oil

Rinse the lettuce and arugula, spin dry and tear into bite-size pieces, if necessary. Cut off the rind from the melon slices and cut the flesh into bite-size cubes. Rinse and drain the blueberries. Rinse a few mint leaves, pat dry and roughly chop them.

Combine the lettuce, arugula and melon in a salad plate, crumble in some feta cheese and scatter the blueberries and mint on top. Sprinkle with a pinch of salt and freshly ground pepper. Drizzle over some vinegar and oil, toss and serve.

Recipe source: adapted from "Supermodel Salad" and "Watermelon Salad" by the fashionista and model Kelly Killoren Bensimon, 2012.


MEASUREMENT CONVERTER | LIST ALL RECIPES | SEARCH & INFO | GLOSSARIES

Copyright © 1997-2018 Nordic Recipe Archive