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Watermelon Salad July 3, 2008 While it’s satisfying to tuck into comfort food on a bleak, damp winter day Down Under, sometimes the taste buds need a burst of fresh flavours as winter progresses. After a few curries and casseroles it’s good to go for something lighter and a simple grilled chicken breast with a bowl of bright, fresh salad is quite a morale booster. Watermelons add colour and texture to a salad bowl. Unlike rock melons, watermelons don’t continue to ripen after harvest so choose fruit that is ready to eat. Select one that has a hard skin and is heavy for its size. Most of us buy watermelon already cut, so look for bright pink flesh and a thin rind. Watermelons are good news on the nutrition front. The darker they are, the more carotenoids they contain. They are a good source of fibre and vitamin C and are fat-free. They have a higher sugar content than other melons, predominantly sucrose, along with some glucose and fructose. However, 100g contains just 95 kilojoules. Watermelons are a major source of lycopene which is associated with a reduced risk of prostate cancer. Winter celery is generally crisp and juicy and makes a good addition to this salad. Include a few of those small inner leaves and use them like a herb for extra flavour.
Watermelon Salad 4 cups diced watermelon, seeds removed if necessary Cut the celery stalks in thirds lengthwise, then slice. Tear the small leaves from the stalk. Wash and dry the rocket. Quarter the spring onion lengthwise and chop finely. Place the salad ingredients in a serving bowl or on a platter and sprinkle with the pine nuts. Dressing 1/2 cup good fruity oiive oil Shake all ingredients well together and dress the salad just prior to serving.
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