Watermelon, Red Onion & Watercress Salad

10m
Prep Time
0m
Cook Time
10m
Ready In


"The peppery taste of the watercress makes a great balance with the watermelon. Add the onions and the pine nuts and it tastes even better by giving it an added dimension. I enjoyed this salad recently and thought I'd share it here. The best thing about this salad is that the watermelon fills you up and you don't feel hungry after. I'll be making this often especially now (June) and through late August when watermelons are at their best and available without breaking the bank."

Original is 6 servings

Nutritional

  • Serving Size: 1 (206.9 g)
  • Calories 172.9
  • Total Fat - 16.2 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 0 mg
  • Sodium - 8.4 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.3 g
  • Protein - 1.3 g
  • Calcium - 16.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Refrigerate 6 salad plates or 1 large serving platter. Whisk the vinegar, oil, salt, and pepper together.

Step 2

Toss the watercress in half of the dressing and the watermelon in the other half.

Step 3

Divide the watercress evenly between the 6 chilled plates or platter. Place equal portions of melon in the center of the watercress. Top the salad(s) with the onion rings. Garnish with cracked pepper to taste and toasted pine nuts.

Tips


No special items needed.

1 Reviews

ellie

Great salad! We used the optional pinenuts but skipped the dried canberries but otherwise made as directed. Served with fish sandwiches for a great dinner. Thanks for sharing!

5.0

review by:
(29 May 2015)

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