Watermelon Salad

clock 10 minutes + 5 minutes bowl Serves 6


  • 3/4 cup chopped pecans or walnuts
  • 1/2 bag baby lettuce, washed
  • 5 cups seeded and cubed watermelon
  • 1/2 cup vinaigrette based salad dressing
  • 1 wedge of blue cheese, crumbled
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  • 1. Preheat oven to 175ºC. Bake pecans for 5 to 6 minutes until toasted, then remove and cool.

  • 2. Line a serving bowl with lettuce. Place the watermelon on top and drizzle well with salad dressing. Sprinkle evenly with pecans and cheese to serve.

  • Tip: Use feta instead of blue cheese if desired – the saltiness of the cheese is the perfect balance to the sweet melon.

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