Watermelon and mint salad This refreshing watermelon and mint salad medley is a great entertainer for warmer months. Assemble and top with mint and chilli. Salad Print this recipe Details Serves: 6To prep: 15 minutesDifficulty: easy Nutrition per servingEnergy: 875kJTotal fat: 13gSat fat: 3gTotal carb: 16gProtein: 4gFibre: 6gSodium: 48mg Ingredients ¼ of a small watermelon (15cm diameter), peeled and chopped into 2cm cubes ½ of a whole rockmelon (12cm diameter), peeled, deseeded and chopped into 2cm cubes 2 medium oranges, peeled and sliced into segments 2 medium avocado, seeded, fleshed and chopped into 1–2cm cubes 2 large Lebanese cucumbers, chopped into half moons 1 handful of mint leaves, torn Juice of 1 lemon (about 3 Tbsp) 1 medium green chilli, sliced 50g ricotta cheese 120g (about 2 cups) rocket leaves Method Assemble fruit and veg onto a serving dish. Top salad with ricotta, green chilli, and mint leaves. Drizzle lemon juice over the top of the salad
