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This pretty salad is a snap to fix. The water melon and cashew nuts gives a pleasant crunch. Combination of rocket, water melon, feta cheese and cashew nuts, dressed with apple cider vinegar dressing has a refreshing flavour that brings people back for seconds.

Preparations time: 15 minutes.
Serve as a main two.
300g water melon flesh ( without skin) cube 2 cm size square pieces
100g rocket  leaves any long leave break into bite size (I used from my garden)
60g crumbled (1cm size) feta cheese or goat cheese
60g  roasted cashew nuts
20g finely chopped onion or shallots
2tbs plus 1 tsp organic apple cider vinegar
1  level tsp raw sugar or choice of your sweetness
½ level tsp ground pink Himalayan salt or choice of your salt
60 ml macadamia oil or good quality  cooking oil.
1. Combine the apple cider vinegar, salt, sugar and oil in food processor or blender (or use folk or egg beater, beat slowly adding cooking oil) process until the combination is creamy in texture. Received 2 tablespoon vinegar dressing, for later use.
2. In a bowl combine rocket and water melon with vinegar dressing, gently dress and arrange in the two prepared salad plate.
3. Sprinkle nuts and feta cheese over the rocket water melon bed then sprinkle the received vinegar dressing (1 tablespoon of amount for each plate, over the salad).

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