It's a salad that pairs especially well with a grilled protein slathered in barbecue sauce, because its flavours echo the sauce's fruity-savoury elements while offering a welcome, contrasting cool.
That, along with its bright festive look, make it on-point for that upcoming holiday cookout.
This salad is a quadruple-threat of refreshment with each of its four main elements – watermelon, cucumber, ginger and mint – offering a burst of lively, quenching flavour. It pairs especially well with a grilled protein slathered in barbecue sauce, because its flavours echo the sauce's sweet-fruity-savoury elements while offering a welcomed, contrasting cool.
570g diced watermelon
1 medium cucumber, trimmed, quartered lengthwise and cut into 1/2-inch thick pieces
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons finely grated fresh ginger
1/4 teaspoon fine sea salt or table salt
30g fresh mint leaves, torn
1. In a large bowl, toss the watermelon and cucumber until combined.
2. In a small bowl, whisk together the lime juice, olive oil, ginger and salt until combined. Drizzle the dressing over the watermelon and cucumber and gently toss to coat, then add the mint. Gently toss to combine and serve.