This dainty teacup salad can bring joy on warm days as a refreshing snack, light meal or even a dessert.


  • 350g (12 oz/2 cups) diced seedless watermelon

  • 90 g (31/4 oz/2 cups) baby English spinach leaves

  • 1 small handful of mint leaves, torn or roughly chopped

  • 1 large celery stalk, thinly sliced

  • 1/2 red onion, thinly sliced

  • 60 g (21/4 oz/1/2  cup) crumbled goat’s cheese

  • Dressing

  • 1 teaspoon lemon juice

  • 1 teaspoon lime juice

  • 1 handful of coriander (cilantro) leaves, chopped

  • 130 g (41/2 oz/1/2  cup) sheep’s milk yoghurt

  • Celtic sea salt and freshly ground black pepper, to taste


  • 1.

    1. Whisk all the dressing ingredients together in a small bowl. Set aside.

  • 2.

    2. Combine the salad ingredients in a large bowl, then divide between three wide-mouthed teacups, mugs or bowls. Spoon the dressing on top and serve immediately. 

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 315kj
  • Fat Total 20g
  • Saturated Fat 13g
  • Protein 21g
  • Carbohydrate 13g
  • Sugar 8g
  • Sodium 820mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Keep the salad and dressing separate until just before serving, then when you’re ready to eat spoon the dressing on top.

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