
Vegan watermelon and cucumber salad with mint, lime and olive oil: a fresh summer salad with watermelon, cucumber, black sesame and a delicate acidity.
You’ll need: mixing bowl
This makes a hot day taste a little lighter. Fresh, juicy and bright in flavour – no fuss.
Watermelon → strawberries (less sugar, more vitamin C) Cucumber → fennel (more fibre, a spicy freshness) Black sesame → chopped walnuts (more omega-3 fatty acids, more filling) Olive oil → avocado (creamy texture, extra fibre)
Sesame is an allergen that must be declared. For children, it's best to sprinkle it finely; during pregnancy the ingredients are unremarkable in normal kitchen amounts, as long as they're well washed and fresh.
Watermelon mainly provides water as well as vitamin C and, depending on the variety and ripeness, carotenoids such as lycopene. Overall it's fairly light in nutrients, which suits fresh summer salads.
Cucumber is mostly water and contains small amounts of vitamin K and other plant compounds. It's mild in flavour.
Mint is usually eaten in small amounts, so it doesn't bring large amounts of nutrients. It does contain essential oils and polyphenols, which give it its fresh aroma.
Lime provides vitamin C and organic acids. Both shape the flavour and add a fresh acidity to the otherwise mild ingredients.
Black sesame provides fat, fibre and minerals such as calcium, iron and magnesium. Because the amount in the salad is small, its contribution to your overall intake is supplementary rather than large.