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.
ArunVelekkat is a food blogger. His blog, www.thetakeiteasychef.com, is all about simple, honest food using local, organic produce.