Name: Watercress, Melon and Almond Salad
Yield: Makes 4 servings
Ingredients: 3 tablespoons fresh lime juice; 1 teaspoon sugar; 1 teaspoon minced peeled fresh ginger; 1/4 cup vegetable oil; 2 large bunches watercress (about 10 ounces total), tough ends trimmed, sprigs torn in half; 2 1/2 cups 1/2-inch pieces watermelon; 2 1/2 cups 1/2-inch pieces cantaloupe; 1/3 cup sliced almonds, toasted

Recipe information

Yield
Makes 4 servings

Ingredients

3 tablespoons fresh lime juice

1 teaspoon sugar

1 teaspoon minced peeled fresh ginger

1/4 cup vegetable oil

2 large bunches watercress (about 10 ounces total), tough ends trimmed, sprigs torn in half

2 1/2 cups 1/2-inch pieces watermelon

2 1/2 cups 1/2-inch pieces cantaloupe

1/3 cup sliced almonds, toasted

Preparation

Whisk lime juice, sugar, and ginger in large bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates. Sprinkle with sliced almonds and serve immediately.

TagsSalad Watercress Leafy Greens Vegetable Almond Nut Watermelon Melon Fruit Cantaloupe Starter Dinner Lunch Gluten Free Dairy Free Vegetarian Easy Quick No-Cook Bon Appétit

Recipe notes

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