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Watermelon and Spinach Salad
Sweet watermelon, still cool from the fridge, meets earthy baby spinach and creamy avocado in this colorful bowl. You'll love the contrast of juicy fruit against salty crumbled feta and toasted pumpkin seeds. A base of hearty quinoa turns these fresh ingredients into a filling meal that doesn't feel heavy. It's a bright side dish for grilled meats or a refreshing standalone lunch on a warm afternoon. Fresh mint and delicate salad cress tie everything together with an herbal finish.
Equipment
- Skillet
Ingredients
- 100g quinoa
- 2 tbsp pumpkin seeds
- ½ small watermelon, skin and seeds removed, cut into chunks
- 80g baby spinach
- 1 ripe avocado, peeled and sliced
- ½ small pack mint, finely chopped
- 50g feta, crumbled
- 1 punnet salad cress
Instructions
- 1Heat a dry frying pan over medium heat. Add the pumpkin seeds and toast them for about 1 minute until they begin to pop. Keep a close eye on them so they don't burn.
- 2Transfer the toasted seeds to a large serving bowl or platter. Add the watermelon chunks, baby spinach, sliced avocado, chopped mint, crumbled feta, and cooked quinoa. Toss everything together gently and season with a pinch of salt and pepper.
- 3Scatter the salad cress over the top of the mixture just before serving.
Notes
- Pairing: Serve this salad as a standalone light lunch or alongside roasted lamb or grilled chicken for a heavier meal.
- Prep: Make sure to cook and cool the quinoa before assembling the salad so the spinach doesn't wilt.
- Make ahead: Chop the watermelon and cook the quinoa up to a day in advance, but wait to slice the avocado and toss everything together until right before eating.
Recipe Details
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