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Watermelon salad with pumpkin flowers
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You'll love this watermelon salad with pumpkin flowers

This simple yet unusual delicious, refreshing watermelon salad recipe is high in nutrients and it's easy to assemble. You'll love its sweet & crunchiness combination, tossed together in homemade balsamic vinaigrette.
Prep Time15 mins
Total Time15 mins
Course: dinner, light lunch, Salad
Cuisine: American, anti-inflammatory, Mediterranean, Vegan, weight loss
Diet: Diabetic, Low Calorie, Vegan, Vegetarian
Keyword: cucumber salad, cucumber watermelon salad, pumpkin flowers, summer salad, vegan salad, watermelon recipes, watermelon salad, watermelon salad balsamic, watermelon salad recipe, weight loss salad
Servings: 3 people
Calories:
Author: Githu
Cost: less than 10$

Equipment

  • Chopping board
  • Sharp knife
  • Large salad bowl
  • Salad spoons

Ingredients

  • 1 cup leftover cold millet
  • 2 cups small zucchinis diced
  • 2 cups small-medium English cucumber diced
  • 2-3 cups small melon peeled & diced
  • 4-6 fresh pumpkin flowers
  • ½ cup roasted sunflower seeds
  • 1-2 tablespoons black sesame
  • 1 cup parsley chopped

Balsamic Vinaigrette

  • 4 tablespoon cold-pressed olive oil
  • 3 tablespoon non-sugared balsamic vinegar
  • ½ teaspoon pinch of salt

Instructions

Make the balsamic vinaigrette

  • Put all the ingredients in a small jar, close it tightly, and shake vigorously to mix. You can instead use a small blender to blend.

Assemble the watermelon salad

  • In a large salad bowl, bring all the ingredients following their order on the ingredients list above
  • Pour the balsamic vinaigrette all over the bowl with ingredients
  • Using salad spoons, gently mix the ingredients together to make this delicious watermelon salad
  • Slice the pumpkin flowers, spread them on top of the salad. Only mix them in the salad when you are about to serve this salad.
  • This salad is high in nutrients on its own, you can serve it alone.

Notes

  • You can roast your sunflower seeds by either pan roasting them in a pan on the top cooker/stovetop or in an oven. Roast them way before to let them cool. Time is not included in this recipe.
  • Choose very fresh and small zucchini as they are sweeter than matured ones