For an extra layer of flavor, try grilling the melon cubes briefly before adding them to the salad. If watercress is unavailable, baby spinach or arugula can be used as a substitute, though the flavor profile will be slightly different. To toast the almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch them carefully, as they can burn quickly.
Watercress, Melon and Almond Salad
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING4 People
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VIEWS27
A refreshing symphony of sweet melons, peppery watercress, and crunchy almonds, kissed with a vibrant ginger-lime dressing. This salad is a celebration of summer flavors, perfect as a light lunch or elegant dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Fiber3 g
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Protein7 g
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Saturated Fat2 g
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Sodium69 mg
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Sugar15 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large bowl, whisk together lime juice, sugar, and ginger until the sugar dissolves. (2 minutes)
02 Step
Recipe View 3 mins Gradually drizzle in the vegetable oil while whisking continuously to create a smooth emulsion. Season with salt and freshly ground black pepper to taste. (3 minutes)
03 Step
Recipe View 5 mins Gently fold in the watercress, watermelon, and cantaloupe into the dressing, ensuring each piece is lightly coated. (5 minutes)
04 Step
Recipe View 2 mins Transfer the salad to individual plates or a serving platter. Sprinkle generously with toasted and sliced almonds. Serve immediately to preserve the crispness of the watercress and almonds. (2 minutes)
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RECIPE REVIEWS
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Adrain Marks
Jun 26, 2025This salad was a huge hit at our summer barbecue! Everyone loved the combination of sweet and savory flavors.
Gloria Hessel
Mar 20, 2025I added a pinch of chili flakes to the dressing for a little heat – it was delicious!
Howard Ohara
Mar 13, 2025So easy to make and so refreshing. I will definitely be making this again!
Camilla Russel
Mar 11, 2025I used mint because I couldn't find watercress, and it still tasted great!