This hydrating watermelon salad is wonderfully hydrating, thanks to possibly two of the most water-rich foods on the planet: watermelon and cucumber. ‘I love the beautiful colour contrast between red and green,’ says “Radiant” author Hanna Sillitoe, ‘but I’m aware that, despite supermarkets seemingly catering for our every need all year round, watermelon still tends to be fairly seasonal. If you can, look for the seeded sort. Honeydew or cantaloupe melon would work well as an alternative when watermelon is not available.’ With a pH level of 9.0 and containing 92 per cent water, watermelon is incredibly alkaline. Besides being extremely delicious, the fruit quenches our thirst as well as boosting the body with antioxidant lycopene and vitamin A.
Ingredients (serves 2)
½ watermelon, cut into triangles
½ red onion, finely sliced
½ cucumber sliced
50g pitted black olives, sliced
1 tbsp olive oil
Juice of ½ lime
1 teaspoon manuka honey
Handful of mint leaves, chopped
Black pepper
Pinch of pink Himalayan salt
Method
Mix the watermelon, red onion, cucumber and olives together in a salad bowl.
Drizzle with the olive oil, lime juice and manuka honey.
Stir in the chopped mint leaves and add a few twists of black pepper and a pinch of pink Himalayan salt.
Recipe courtesy of ‘Radiant’ by Hanna Sillitoe
