Free Healthy Recipe - Watercress and Watermelon Salad

Low carbohydrate, Low fat, Low GI, Wheat Free

Copyright John Paul Urizar

If you haven't yet tried yoghurt cheese do seek some out: available from good delis and some health food stores it's stored in olive oil often with some additional herbs. If you can't find it anywhere try substituting it with a soft mild flavoured goat's cheese. Both are easier to digest than cow's milk cheese.

2 cups watercress, trimmed
1 bunch fresh mint
½ cup cucumber, grated
2 kaffir lime leaves finely sliced
1 small red chilli, deseeded and chopped finely
2 tbsp preserved lemons or lime, chopped
1 cup seedless watermelon, cut into chunks
150 grams yoghurt cheese

Wash the watercress and mint. In a small bowl combine the grated cucumber, kaffir lime, chilli and preserved lemons. Arrange the greens on individual plates with the cucumber in the centre.
Top with watermelon and yoghurt cheese.

Note: Watermelon is a cousin of the cucumber and like a cucumber contains small white edible seeds called "initials".

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: nil
Ready in: 15 mins

Suitable for:
Dinner, Entree, Lunch, Salad, Side Dish
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