Equipment
Ingredients
Salad Base
- 500 g watermelon, rind removed, cut into bite-sized cubes
- 250 g english cucumber, diced
- 150 g celery, thinly sliced on a bias
Lime Mint Dressing
- 30 ml extra virgin olive oil, room temperature
- 30 ml lime juice, freshly squeezed
- 10 g fresh mint, roughly chopped
- 3 g sea salt, fine
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Prepare the watermelon, cucumber, and celery as directed. Place the cubed watermelon, diced cucumber, and sliced celery into a large mixing bowl.
In a small bowl, combine the extra virgin olive oil, freshly squeezed lime juice, sea salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
Pour the emulsified lime dressing over the prepared fruit and vegetables in the large bowl. Add the roughly chopped mint. Use a large spoon to gently fold the ingredients together, being careful not to crush the delicate watermelon cubes.
Transfer the salad to the refrigerator and allow it to rest for 15 minutes. This chilling period lets the flavors meld and ensures the dish is thoroughly refreshing when served.
Chef's Notes
- Temperature is crucial for this dish. Ensure all produce, especially the watermelon and cucumber, is thoroughly chilled before you begin prep.
- If preparing ahead of time, keep the chopped watermelon, cucumber, and celery in one container and the mixed dressing in another. Toss them together no more than 15 minutes before serving.
- For a savory contrast, consider adding 50g of crumbled feta or goat cheese right before serving. Note that this will remove the vegan and dairy-free status of the dish.
- If your watermelon lacks sweetness, a tiny drizzle of agave syrup or honey in the dressing can bridge the flavor gap, balancing the acidity of the lime.
Storage
Refrigerator: 1 day — Store in an airtight container. The fruit and vegetables will release significant liquid over time, so it is best consumed on the day it is made.
