Crisp Vegetable Salad with Watermelon, Lime and Peppermint
Peppermint, a summer herb, grows very vigorously in our garden. I use it in salads but also as a heady herbal infusion. It's a very refreshing herb and this salad is much appreciated at barbecues because of its zingy flavours, which make a great counterbalance to barbecued meats.
Reproduced with permission from Ruth Pretty Cooks at Home by Ruth Pretty.
Published by Penguin Group NZ
Copyright © text, Ruth Pretty, 2012. Copyright © photograph, Murray Lloyd, 2012
- 180g (1 large) carrot (peeled and cut into 1cm dice)
- 160g (2 stalks) celery (cut in half lengthwise and then cut into 2mm-3mm slices)
- 200g (¼-½) cucumber (peeled, seeded and cut into 2cm chunks)
- 200g watermelon (skin and seeds removed and cut into 2cm chunks)
- 2 tbsp finely chopped chives
- 3 tbsp sliced peppermint leaves
- 45ml (3 tbsp) extra virgin olive oil
- 30ml (2 tbsp) lime juice
- ½ tsp flaky sea salt
- 1 tsp freshly ground black pepper
Place carrot, celery, cucumber, watermelon, chives and peppermint in a large bowl. Gently toss to combine.
Place oil, lime juice, salt and pepper in a small bowl and whisk to combine. Pour dressing over vegetables and gently toss to coat. Serve immediately.