Cucumber, Radish and Melon Salad
A wonderful combination of fruit, vegetables and crunchy almonds mixed with a honey and walnut oil dressing, this cucumber, radish and melon salad makes an ideal accompaniment to cold or smoked meats and poultry.
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1 pound (450 g) watermelon or honeydew melon
1 small cucumber
Salt
Olive oil for frying
2 tablespoons (25 g) flaked almonds
100 g fresh bean sprouts
8–10 medium radishes
4 green onions
A small bunch of watercress
Dressing
1 1⁄2 teaspoons clear honey
3 tablespoons walnut oil
1 tablespoon cider vinegar
Black pepper
- Deseed and cube the melon; rinse, dry, and cube the cucumber. Put both into a colander, add a little salt and toss them together. Place a saucer on top and leave to drain.
- Heat a little oil in a frying pan and fry the almonds until golden, then drain on kitchen paper.
- Rinse the bean sprouts and drain them well, then rinse, dry, and trim the radishes and green onions. Quarter the radishes, slice the onions, and mix all three together in a salad bowl.
- Whisk the dressing ingredients together and pour over the salad.
- Trim the watercress, rinse and dry it, and arrange it in a shallow serving dish. Add the melon and cucumber to the salad bowl, toss the salad gently, then spoon it onto the watercress. Scatter the almonds over the top to serve.
Preparation time: 20 minutes
Serves: 4
PER SERVING
231 calories
15 g carbohydrate (including 14 g sugar)
4 g protein
18 g fat (2 g saturated fat)
A good source of B vitamins and vitamins C and E.
30 Minute Cookbook, Reader's Digest
