This refreshing Indian Summer Salad with a Honey and Lime Dressing is the perfect way to celebrate the World Health Day!
Indian summers can be exhausting! With the soaring temperatures and no respite to the hot weather on the horizon, it is important that you keep yourself hydrated and healthy.
This Indian Summer Salad is a great balance of sweet and tangy flavours and made using only fresh and easy to source ingredients – watermelon, cucumber, pomegranate, and tomatoes. They are nutritious and provide the much-required hydration to keep you healthy this summer. Mint and coriander leaves add the extra freshness, while toasted peanuts provide the crunchy proteins.
You don’t have to restrict yourself to the fruits and vegetables mentioned here. You can add what is available fresh and seasonal.
I have tried to use seasonal produce easily available during the summer season. The cherry tomatoes I used came from our kitchen garden and the cucumbers from my sister’s kitchen garden. You can use regular tomatoes. You can add a green chilly if you like to add a bit of heat. Instead of the lime juice, you could add a dash of apple cider vinegar.
About this Indian Summer Salad
The highlight of this salad is the dressing of honey and lime. The Curcumin Imbued Honey from Sprig has the goodness of honey and turmeric in one. Curcumin, found in turmeric, has been the subject of various studies for its antioxidant and anti-inflammatory properties.
Honey, considered a superfood, is known for its antibacterial and antiviral properties that boost your immune system. Mixed with lime juice and a dash of salt, this delicious honey dressing makes this salad the ideal choice for a summer afternoon.
This Indian Summer Salad recipe was developed in paid partnership with Sprig Gourmet.
If you liked this Indian Summer Salad, check out the following healthy recipes as well.
- Chicken and Almond Salad with Mint-Cilantro Dressing
- Chicken and Mushroom Soup
- Roasted Almonds with Rosemary
Indian Summer Salad
Ingredients
- 2 cups watermelon scooped or cubed into bite-sized chunks
- 1 cucumber we’ll use only half
- 1 cup Cherry tomatoes or 1 ripe medium tomato
- 1/2 cup pomegranate seeds
- 1/4 cup mint and coriander leaves
- 1/2 cup Peanuts toasted and gently crushed
- 1 tablespoon Sprig Curcumin imbued Honey
- 1 medium lime
- salt to season
Instructions
- Slice the cucumber lengthwise into long, thin ribbons using a vegetable peeler (or a knife) and roll them up. If you don't have time, just chop them to thin slices.
- Scoop out watermelon balls using a melon ball spoon. Alternatively just chop them into bite-size cubes using a knife.
- Slice the cherry tomatoes in half. If you are using a regular tomato, finely chop to small pieces.
- In a small mixing bowl, squeeze a lime, remove all the seeds, and add a tablespoon of curcumin imbued honey.
- Chop the coriander and mint leaves.
- Add a pinch of salt, a tablespoon of water, and mix well. This is our salad dressing.
- Toast the peanuts until they start turning brown. Let them cool and gently crush them to coarse bits.
- For best results, keep all the ingredients except the peanuts chilled in the refrigerator before you start prepping them.
- Now to the final step of assembling them. In a salad bowl, arrange the watermelon balls, and place the cucumber rolls in the gaps.
- Now add the cherry tomatoes, top with the pomegranate seeds, and garnish with the chopped coriander and mint leaves.
- Drizzle liberally with our honey and lime dressing. Toss the crushed peanuts and we are ready to eat!
- For added flavour, drizzle a little more curcumin imbued honey just before serving.
