Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 round slice of a small Watermelon (peeled and cut into rounds)
  • ¼ c Homemade Coconut Yoghurt (or other plant-based yoghurt)
  • 2 Radishes, thinly sliced
  • ¼ Cucumber, thinly sliced (or spiralized)
  • 5 Kalamata Olives
  • 6-8 fresh Mint leaves (or fresh Basil, Cilantro or Parsley)
  • 2 tsp Lemon Juice
  • 1 tsp Extra Virgin Olive Oil
  • Sprinkling of Sea(weed) Salt
Instructions
  1. Cut both ends off of the watermelon and sit it upright on your cutting board.
  2. Using a large chef's knife, carve the sides off too, leaving round ball of pink watermelon.
  3. Cut the melon into horizontal, 1-2 inch rounds.
  4. Take one round and put it onto a plate.
  5. Spread the yoghurt onto it, leaving an inch of pink around the outside so that you can still see the watermelon.
  6. Top with cucumber, fresh herbs, olives and radishes.
  7. Drizzle on the lemon juice and olive oil.
  8. Sprinkle on some sea(weed) salt.
Alternative #1
  1. Use a big watermelon and cut the large, round salad into wedges to serve (like a pizza)
Alternative #2
  1. Dice up the watermelon, cucumber and radishes, toss them with the olives fresh herbs, lemon and olive oil and serve on top of a smear of yoghurt.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/watermelon-salad-with-cucumber-and-coconut-yoghurt/