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.
Servings: 3 people
Calories:
Cost: less than 10$
Equipment
- Sharp knife
- 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