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Watermelon and avocado salad with samburu dressing


Serves: 4
timePrep time: 25 mins
timeTotal time:
Watermelon and avocado salad with samburu dressing
Recipe photograph by Ant Duncan

Watermelon and avocado salad with samburu dressing

This refreshing salad is ideal for sunny summer days

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
557Kcal
Fat
44gr
Saturates
7gr
Carbs
29gr
Sugars
26gr
Fibre
5gr
Protein
8gr
Salt
0.1gr

Maria Elia

Maria Elia

Inspired to follow in the steps of her Greek Cypriot restaurateur father, Maria has worked at restaurants around the world and is now a globetrotting food consultant and cookbook author
See more of Maria Elia’s recipes
Maria Elia

Maria Elia

Inspired to follow in the steps of her Greek Cypriot restaurateur father, Maria has worked at restaurants around the world and is now a globetrotting food consultant and cookbook author
See more of Maria Elia’s recipes

Ingredients

  • 80g unsalted cashews
  • 800g watermelon
  • ½ x 30g pack coriander
  • ¼ x 30g pack mint
  • ½ small red onion, finely sliced
  • 2 ripe avocados
  • 1-2 red chillies, finely sliced
For the samburu dressing
  • 100g mayonnaise
  • 50g Greek yogurt
  • 20ml white wine vinegar
  • a pinch of chilli powder or cayenne pepper
  • 50g clear honey
  • 1 tbsp lemon or lime juice

Step by step

  1. To make the dressing, whisk all the ingredients together in a small bowl, season with sea salt and plenty of freshly ground black pepper and chill until required.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Put the cashews on a baking tray and roast until golden (about 10 minutes).
  3. Cut the watermelon into roughly 4cm triangular chunks, removing the skin and larger seeds, and place in a mixing bowl. Set some herb leaves aside for garnish and then chop the remaining coriander leaves and finely chop the stalks. Pick the remaining mint leaves and tear into pieces. Add the chopped and torn herbs to the bowl, as well as the sliced red onion and roasted cashews.
  4. Cut the avocado flesh into 2cm chunks. Add to the bowl with 4 tablespoons of the dressing.
  5. Smear the remaining dressing over a salad platter or over the base and sides of a shallow serving dish. Using your hands, toss the salad gently to mix and heap up on the platter, on top of the dressing. Garnish with red chilli and the reserved herbs and serve immediately.
    Waste not
    Cut any leftover watermelon into cubes. Freeze on a lined tray then tip into an airtight container or food bag once frozen solid. Use straight from the freezer, blitzed into smoothies.

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