Name: Watermelon, peach and basil salad with balsamic dressing
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 tablespoon balsamic vinegar; 3 cup cubed watermelon; 3 cup cubed peaches or nectarines; 1/2 cup basil leaves, torn; 3 cup baby spinach leaves; a handful of toasted hazelnuts

Watermelon, peach and basil salad with balsamic dressing

This watermelon salad recipe is a winner! As well as being dairy and gluten-free (so it's perfect for sharing with everyone at the table), it can be whipped up in just 10 minutes. How easy is that?

Ingredients

2 tablespoon olive oil

2 tablespoon balsamic vinegar

3 cup cubed watermelon

3 cup cubed peaches or nectarines

1/2 cup basil leaves, torn

3 cup baby spinach leaves

a handful of toasted hazelnuts

Method

In a small bowl whisk together the oil and vinegar and set aside.

In a large bowl toss the watermelon, peaches, basil and spinach until mixed. Add the oil and vinegar dressing and transfer to a serving dish.

Crush the hazelnuts with the flat side of a knife or place in a small resealable plastic bag and bash with a rolling pin. Scatter on the hazelnuts and serve.

Serves 4-6. – You could use a mix of spinach and kale, or a mesclun salad blend. Canned peaches can be used; go for those in juice – not syrup – and drain well. – To add a salty, creamy element, try adding some crumbled feta cheese just before serving. PER SERVE Energy 139kcal, 581kj • Protein 3g • Total Fat 7g • Saturated Fat 1g • Carbohydrate 15g • Sugars 15g • Fibre 4g • Sodium 9mg

Note

Sophie Gray

Ingredients

Method

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