Author: Dana McIntyre
Prep time:
Total time:
Serves: 1
- 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
- Cut both ends off of the watermelon and sit it upright on your cutting board.
- Using a large chef's knife, carve the sides off too, leaving round ball of pink watermelon.
- Cut the melon into horizontal, 1-2 inch rounds.
- Take one round and put it onto a plate.
- Spread the yoghurt onto it, leaving an inch of pink around the outside so that you can still see the watermelon.
- Top with cucumber, fresh herbs, olives and radishes.
- Drizzle on the lemon juice and olive oil.
- Sprinkle on some sea(weed) salt.
- Use a big watermelon and cut the large, round salad into wedges to serve (like a pizza)
- 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/
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