Side Servings

Wacky no-waste watermelon salad bowl

6 to 8
20 minutes
Wine/Spirit Pairing
Spier Peachy Chenin Blanc

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  • 1 watermelon
  • 6 white nectarines or peaches, halved
  • 1 x 600 g punnet Woolworths exotic tomatoes, halved
  • 2 green chillies, thinly sliced
  • 2 x 75 g punnets Woolworths baby vegetables
  • 2 x 90 g sachets Woolworths pickled red onion petals
  • For the dressing, blend:
  • 200 g raspberries
  • ⅔ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 T honey
  • Sea salt and freshly ground black, to taste

1. Cut the top off the watermelon.

2. Scoop out the flesh and cut into medium chunks.

3. Return the watermelon to the shell with the remaining ingredients and the dressing.

Cook's note: Another great way to repurpose the shells of melons, watermelons and coconuts is to use them as salad or ice-cream bowls. Some ideas? Fill half a sweet melon with Woolworths granadilla sorbet and shavings of fennel; or fill a coconut shell with oak-smoked trout ribbons and chopped mango, and toss with Woolies’ turmeric-and-citrus salad dressing.

Discover more salads here.

Abigail Donnelly

Recipe by: Abigail Donnelly

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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