On a hot summer day, everyone dreams of a well-chilled watermelon. It tastes wonderful not only in a smoothie, but also in a salad mix, in combination with ingredients such as salty, creamy feta, smooth avocado and sweet tomatoes. We have put together 10 easy watermelon salad recipes for you that taste simply wonderful.
Ingredients for two servings:
3-4 cups spinach
250 g watermelon cut into cubes
half a cucumber, peeled and halved
half an avocado, sliced
1 medium red onion, thinly sliced
2 tbsp lime vinaigrette
150g feta cheese
Preparation:
Lime Vinaigrette Recipe: In a small bowl, stir together 4 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon agave juice, 1/2 teaspoon salt. These ingredients make about 1/4 cup vinaigrette. In a large bowl, combine spinach, watermelon, cucumber, avocado, onion and 2 tablespoons of the vinaigrette. Divide between plates and add feta cheese. Season with salt and black pepper and addBasil leavessprinkle.
350 g watermelon in balls
2 cups baby mozzarella balls
1 cup chopped fresh basil
1 bunch spring onions, sliced and chopped
1/3 cup virgin olive oil
Salt and pepper to taste
Balsamic vinegar if desired
Mix melon, mozzarella, basil, spring onions and olive oil. Season with salt and pepper. Serve on a bed of green salads and garnish with croutons. Drizzle a little balsamic vinegar over it.
Ingredients for 4 people
250 g trockener Couscous
2 cups of water
1 medium-sized cucumber cut into cubes
300 g cubes of the fruit
25 olives, pitted, cut in half
150 g feta cheese
1 medium shallot, peeled and finely diced
1 1/2 tbsp red wine vinegar
4 tbsp olive oil
Salt
6-8 sprigs of mint, finely chopped
Place the couscous and water in a medium saucepan. Bring to a boil over medium heat, remove from heat and immediately cover with lid. Let sit for 5-10 minutes until the couscous has absorbed all the water.
cucumber andMelon with fetaand olives in a large bowl. Stir the couscous with a fork and add it to the mixture.
Mix diced shallots, red wine vinegar and olive oil to make a vinaigrette. Season with salt, then add to the salad and stir. Sprinkle chopped mint.
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients for 2 servings:
4 Bags of Salat Mix
200 g pulp
150 g goat cheese
1 cup walnuts
1 tbsp olive oil
1 EL Honig
1 teaspoon raw smoked paprika
1 tsp chili powder
1/4 tsp cayenne pepper
Salt and pepper
First prepare the candied nuts. Heat oil in a small pan, add honey and fry for 30 seconds. Add the nuts and spices to the pan and sauté until golden brown, about 2-3 minutes. Set the nuts aside and let them cool. Place the salad mix and melon in a large bowl. Top with crumbled goat cheese and candied walnuts. Serve with balsamic vinegar and a drizzle of olive oil.
Servings: 4
Preparation time: 20 minutes
Ingredients:
600g prawns, peeled and deveined
1 small fruit, halved, sliced, peel removed
a handful of blueberries
120g of feta cheese
240 g Arugula
1 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Wooden skewers for the shrimp dipped in water for an hour
Preparation:
In a small saucepan, bring balsamic vinegar to a boil, then reduce heat and simmer until it becomes a syrup (about 5 minutes). Remove from heat and set aside. Season the shrimp with olive oil, salt and pepper in a bowl. Brush prawns on skewers and watermelon pieces with olive oil and grill. Cook the fruit for 2 minutes on each side. To assemble salad, spread arugula on a plate, top with a few slices of grilled melon, scatter a handful of blueberries and feta cheese. Refine with balsamic reduction.
Ingredients:
2 tablespoons balsamic vinegar
1 tbsp fresh lemon juice
1/2 cup olive oil
2 tomatoes
1 cherry tomatoes
1 tbsp chopped tarragon leaves
4 strawberries, cut into very small pieces
Salt and black pepper
1 to 2 teaspoons sugar
200 g cold melon, cut into cubes
In a small bowl, stir together balsamic vinegar, lemon juice and olive oil and season. Slice the large tomatoes and halve the cherry tomatoes. Place on a plate with the meat facing up. Season with salt, pepper and sugar and drizzle with the dressing. Scatter tarragon leaves and strawberry pieces on top. Place the tomatoes on the plate, drizzle with the remaining dressing and add the melon. Serve immediately
Ingredients:
1 large piece of melon
Salt
olive oil
sprouts
Pistachios
Pomegranate vinaigrette
Salt the melon slice and let it sit for 10-15 minutes. Rinse out salt and pat dry with a paper towel. Then brush them with olive oil. Cook each side on preheated grill long enough to form grill marks. Place on paper towel and refrigerate. Also grill the halloumi cheese. Place the melon on a plate, top with sprouts and drizzle with vinaigrette. Grilled halloumi cheese. Sprinkle the whole thing with crushed pistachios. Serve immediately.
Preparation time: 20 minutes
Ingredients:
6 Bags of Salat Mix
3 cups diced melon
1/3 cup crumbled feta cheese
1/3 cup olives, pitted and chopped
Basil for garnish
Balsamic glaze for garnish
For the dressing:
1/2 cup virgin olive oil
3 tablespoons balsamic vinegar
1 EL Dijon-Senf
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation:
For Dressing: In a small bowl, stir together oil, vinegar, Dijon mustard, salt and pepper. Set aside. Place the salad mix in a large bowl and season with the desired amount of dressing. Top with melon, feta and olives. Garnish with chopped fresh basil and balsamic vinegar.
This salad is not so quick to prepare, but can completely replace the main course in summer. Very filling and refreshing at the same time. Total time: 45 minutes. You can find the recipehere.
