Watermelon & chilli salad with lime dressing

Remove the Watermelon from the fridge. Cut in half and reserve one half for eating. Cut the other half into slices and trim away the rind. Cut the pieces into smaller bite sized pieces. Place pieces on a plate and keep chilled. 

Prepare the other vegetables. Slice the radishes and refresh in ice cold water to crispen up. 

Arrange the contents of the Crispy Salad on a large serving platter. Arrange the slices of watermelon, radishes and jalapeno chillies over the top.  

Whisk together the ingredients for the lime dressing in a small bowl. Drizzle over one third of the dressing coating the watermelon. Toss to coat the leaves and watermelon. Garnish with extra chillies, mint leaves and chill for 10-15 minutes before serving to allow the dressing to soak in.  

Serve with extra dressing on the side. 

Variation:

Any salad greens from the LeaderBrand range can be used in this salad. For less spice substitute the jalapeno with marinated artichokes or green olives. 

WATERMELON

Juicy, colourful and delicious, there’s no summertime fruit quite like watermelon.

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• wb_sunny Jan – Mar
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CRISPY SALAD

Sweet, crisp iceberg lettuce with carrot, red cabbage and our traditional Kiwi dressing creates an unbeatable combination of taste and colour.

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• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
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• ½ LeaderBrand Watermelon 
• 1 x 300g bag Leaderbrand Crispy Salad
• ½ cup jalapeno chillies, sliced 
• 1-2 fresh green chillies, sliced, optional 
• 6 pink radishes, sliced thinly 
• ½ cup mint leaves 

Lime & chive dressing: 

• 1 cup lime juice, fresh or bottled 
• ¼ cup extra virgin olive oil 
• ¼ cup snipped chives 
• 1-2 tsp honey 
• ½ tsp mustard powder 
• Salt and freshly ground black pepper