Watercress and melon salad

By Mary Berg
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  • 4 cups (300 grams) loosely packed, stemmed watercress
  • 2 cups (300 grams) cubed watermelon
  • 2 cups (300 grams) cubed cantaloupe
  • 1 red finger chili
  • 1 tablespoon (8 grams) finely chopped mint
  • 1/2 lemon, zested and juiced
  • 3 tablespoons (45 milliliters) extra virgin olive oil
  • Kosher salt
  • Mint leaves


  1. Using a pair of metal tongs or a fork, pick up or pierce the red finger chili and hold it over the flame on a gas burner until charred. This can also be done under the broiler set to high.
  2. Place chili into a small bowl and cover with plastic wrap. Set aside for a minute.
  3. Using a spoon, carefully scrape charred skin from the chili, split it open and remove the seeds and ribs.
  4. Place the chili in small food processor along with finely chopped mint, lemon zest and lemon juice and olive oil. Season with salt and blitz to combine.
  5. Scatter the watercress and melon onto a large serving dish.
  6. Drizzle the dressing over the watercress and melon and scatter with mint leaves.


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