Summer Salad with Honey & Lime Dressing


Preparation Time: 10 minutes
Cooking Time: No cooking (only assembly 5 minutes)
No of Servings: 2 people


  • 2 cups watermelon (scooped or cubed into bite-sized chunks)
  • 1 cucumber (we’ll use only half)
  • 1 cup cherry tomatoes (or 1 ripe medium tomato)
  • ½ cup pomegranate seeds
  • ¼ cup mint and coriander leaves
  • ½ cup peanuts (toasted and crushed)
  • 1 tablespoon Sprig Curcumin Imbued Honey
  • 1 lime
  • A pinch salt


  • Slice the cucumber lengthways into long, thin ribbons using a vegetable peeler (or a knife) and roll them up. If you don’t have time, just chop them to thin slices.
  • Scoop out watermelon balls using a melon ball spoon. Alternatively just chop them into bite-size cubes using a knife.
  • Slice the cherry tomatoes in half. If you are using a regular tomato, finely chop to small pieces.
  • In a small mixing bowl, squeeze a lime, remove all the seeds, and add a tablespoon of curcumin imbued honey.
  • Chop the coriander and mint leaves.
  • Add a pinch of salt, a tablespoon of water, and mix well. This is our salad dressing.
  • Toast the peanuts until they start turning brown. Let them cool and gently crush them to coarse bits.
  • For best results, keep all the ingredients except the peanuts chilled in the refrigerator before you start prepping them.
  • Now to the final step of assembling them. In a salad bowl, arrange the watermelon balls, and place the cucumber rolls in the gaps.
  • Now add the cherry tomatoes, top with the pomegranate seeds, and garnish with the chopped coriander and mint leaves.
  • Drizzle liberally with our honey and lime dressing. Toss the crushed peanuts and we are ready to eat!
  • For added flavour, drizzle a little more curcumin imbued honey just before serving.

Curcumin Imbued Honey, 325g


Ginger Imbued Honey, 325g


Real Cinnamon Imbued Honey, 325g