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Watermelon and Spinach Salad
A refreshing salad combining sweet watermelon chunks with earthy baby spinach and creamy avocado. The contrast of juicy fruit, salty crumbled feta cheese, and toasted pumpkin seeds creates a satisfying crunch and bold flavor. It works beautifully as a light lunch on a warm afternoon or a colorful side dish for roasted meats. Fresh mint and delicate salad cress add a bright, herbal finish to every bite.
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 frying pan over medium heat. Add the pumpkin seeds and toast them for about 1 minute until they begin to pop.
- 2Transfer the toasted seeds to a large serving bowl or platter. Add the watermelon chunks, baby spinach, sliced avocado, chopped mint, crumbled feta, and quinoa. Toss everything together gently and season with a pinch of salt and pepper.
- 3Scatter the salad cress over the top of the mixture and serve immediately.
Notes
- Serve this salad as a standalone light lunch or pair it with roasted lamb for a heavier meal.