Watermelon Salad with Blueberry Dressing
By chef Leonhard Wenzel
A refreshing summer salad that combines the sweetness of watermelon with a gently tangy blueberry dressing and peppery arugula. Great as a light lunch or a side dish for dinner during hot days
- 12 min
- total
- Easy
- level
7 min prep · 5 min cook
What you will need
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Watermelon 200 g -
Blueberry 25 g -
Arugula / Rocket 0.25 pcs -
Corn 50 g
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Honey 1 tbsp -
Apple Cider Vinegar 1 tbsp -
Olive Oil 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will use them in a moment to make 🥗🫐✨
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Prepare the dressing. Mix the blueberries, olive oil, honey, vinegar, and salt into a smooth dressing
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Cut the watermelon. Peel the watermelon and cut it into smaller cubes
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Caramelize the corn. Saut the corn in a pan over medium heat in oil or butter for about 3-4 minutes until golden brown (if you do not mind lactose, use butter)
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Mix the salad. Mix all the ingredients together in a larger bowl to make the salad
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Serve. Serve in a bowl and enjoy 🍽️✨
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