Juicy watermelon salad with cucumber and chilli yoghurt

Juicy watermelon salad with cucumber and chilli yoghurt

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  • 6
  • Easy
  • Fat conscious Health conscious Heart friendly Meat-free Pescatarian
  • 25 minutes
  • Tokara Sauvignon Blanc 2013


  • 1⁄2 medium-sized watermelon
  • 1 cucumber
  • 1 green mango, peeled
  • 30 g Woolworths baby herb leaves
  • 15 g fresh mint
  • For the dressing, mix:
  • 2 T extra virgin olive oil
  • 2 T coriander roughly chopped
  • 2 T parsley roughly chopped
  • 1 lime, juiced
  • 1 x 2 cm ginger piece, finely grated
  • For the chilli yoghurt, mix:
  • 2 cups Greek yoghurt
  • 2 red chillies, roughly chopped

Cooking Instructions

Slice a large wedge out of the watermelon and peel.

Using a vegetable peeler, shave thin ribbons from the cucumber and green mango and place in a large mixing bowl. Add the baby herb leaves and mint and toss through.

Pile the salad on the wedge of watermelon. Drizzle over the dressing and chilli yoghurt.

Discover more salad recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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