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Watermelon and Peach Salad with Almonds and Mint

This dish combines ripe watermelon and peaches sliced into bite-sized pieces, tossed with chopped raw almonds and fresh mint leaves. It is drizzled with a honey-lime dressing, resulting in a refreshing salad with a mix of juicy, crunchy, and fragrant elements, finished with a light coating that enhances the natural sweetness.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups watermelon seedless, cubed
  • 2 peaches peaches peeled and sliced
  • 1/4 cup raw almonds roughly chopped
  • 1/4 cup fresh mint leaves roughly chopped
  • 2 tablespoons honey preferably raw or local
  • 1 tablespoon lime juice freshly squeezed

Equipment

  • Chef's knife
  • Cutting board
  • Mixing Bowl
  • Toasting pan
  • Large spoon or salad tongs

Method
 

  1. Use a chef's knife and cutting board to peel and slice the peaches into thin wedges or cubes, and cube the watermelon into similar bite-sized pieces. Place the prepared fruits in a large mixing bowl.
  2. In a dry toast pan over medium heat, add the raw almonds and toast, shaking occasionally, until golden brown and fragrant, about 3-4 minutes. Remove from heat and chop roughly.
  3. In a small bowl, whisk together honey and lime juice until well combined. Drizzle this dressing over the fruit mixture in the large bowl, and gently toss to evenly coat all pieces.
  4. Add the chopped almonds and mint leaves to the bowl, then gently fold everything together to distribute evenly. The salad should look vibrant with visible pieces of fruit, herbs, and a slight shine from the dressing.
  5. Optional: refrigerate the salad for 5-10 minutes to allow flavors to meld. Serve chilled in individual bowls or a large serving dish, garnished with additional mint if desired.

Notes

For extra crunch, consider adding toasted coconut flakes or a sprinkle of sea salt over the finished dish.