Home > Recipes > Watermelon and mint salad
Watermelon and Mint Salad

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.


Serves: 6

To prep: 15 minutes

Difficulty: easy

Nutrition per serving

  • Energy: 875kJ

  • Total fat: 13g

  • Sat fat: 3g

  • Total carb: 16g

  • Protein: 4g

  • Fibre: 6g

  • Sodium: 48mg


  • 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


  1. Assemble fruit and veg onto a serving dish.
  2. Top salad with ricotta, green chilli, and mint leaves.
  3. Drizzle lemon juice over the top of the salad