Salted watermelon salad with mint, almond, cucumber and chilli
- Side
- 6–8
- 20 minutes
We devour copious amounts of watermelon every summer, but this salad provides an interesting little twist on a classic. Salting the watermelon actually enhances the sweetness, and with bags of freshness coming through from the cucumber, mint and lime, and the gentle prickly heat of chilli looming in the background, this is a fantastic fresh salad to break out on a summer's day. In fact, this is one of our favourite summer vegan recipes – click the link for more.
This salad is inspired by watermelon sold out of stalls in lots of Mexican towns; in Mexico they often dust watermelon in salt and chilli – the combination enhances the watermelon's sweetness and fresh, juicy flavour.
The key with a salad like this is to hit that perfect balance of sweet, sour, salty and spicy – everyone's palate is different so feel free to play with the amounts to get the flavour right for you. Pul biber is a coarse Turkish chilli with loads of fruity flavour – it works really well in this dish but again, play around with other types of chilli to find ones you like!
Ingredients
Metric
Imperial
- 100g of blanched almonds
- 1/2 cucumber
- 1 watermelon, approximately 2kg
- flaky sea salt, to taste
- chilli powder, to taste
- 30ml of lime juice
- 90ml of extra virgin olive oil
- 1 pinch of salt
- 1 pinch of caster sugar
- 1 handful of fresh mint leaves
- 1 pinch of pul biber chilli flakes, optional
Method
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