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–+ servings

Watermelon Cucumber Salad (with Minty Labneh)

A refreshing no-cook watermelon cucumber salad served on a bed of homemade minty labneh, topped with salted pistachios and fresh mint. Made with fat-free Skyr for a high-protein, creamy base. Perfect for a summer BBQ, al fresco dinner or mezze spread. Ready in just 10 minutes.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, Raw Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 10 minutes
Straining Time 1 day
Total Time 1 day 10 minutes
Course Salads, Vegetarian & Vegan Starters
Cuisine Middle Eastern
Servings 4 servings
Calories 222 kcal

Equipment

1 cheesecloth
1 small mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

FOR THE MINTY LABNEH

  • 500 g yoghurt of choice Greek, Skyr or dairy-free
  • 1 tsp salt
  • 2 garlic cloves grated
  • 2 Tbsp mint leaves finely chopped
  • 1 tsp lemon juice
  • 1/4 tsp lemon zest to taste
  • 1-2 Tbsp extra-virgin olive oil to taste

FOR THE SALAD:

  • 200 g watermelon
  • 125 g cucumber
  • 1 handful salad leaves
  • 20 g shelled salted pistachios roughly chopped
  • 2 Tbsp extra-virgin olive oil
  • extra mint leaves roughly chopped
  • salt & pepper to taste

Instructions
 

MAKE THE LABNEH (DAY BEFORE)

  • Mix salt with yoghurt. Place yoghurt in a tied cheesecloth. Leave to strain for 24hours. (See Note)
    500 g yoghurt of choice, 1 tsp salt
  • The next day, transfer the strained yoghurt to a bowl. Mix in the garlic, mint leaves, lemon juice, lemon zest and olive oil. Adjust the seasoning to suit your personal preferences.
    2 garlic cloves, 2 Tbsp mint leaves, 1 tsp lemon juice, 1/4 tsp lemon zest, 1-2 Tbsp extra-virgin olive oil

MAKE THE SALAD:

  • Cut the watermelon into small dice. Slice the cucumber and cut into quarters.
    200 g watermelon, 125 g cucumber

BUILD THE SALAD:

  • Spoon the labneh on a serving dish.
  • Add the salad leaves on one side of the dish, then pile up the watermelon and cucumber on top of the labneh.
    1 handful salad leaves
  • Top with pistachios, olive oil and extra mint leaves
    20 g shelled salted pistachios, 2 Tbsp extra-virgin olive oil, extra mint leaves
  • Season to taste with salt and pepper.
    salt & pepper
  • Serve the salad as it or with pitta bread on the side.

Notes

Note:
The easiest way to strain the yoghurt is to place it in a tied cheesecloth such as this one on Amazon, that you can either suspend or place on top of a colander. I use a combination of tall jars, a wooden spoon and a receptacle as per picture above. If the weather is hot, it is best to leave the yoghurt to strain in the fridge.

Nutrition

Serving: 1servingCalories: 222kcalCarbohydrates: 13gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 16mgSodium: 650mgPotassium: 365mgFiber: 1gSugar: 10gVitamin A: 570IUVitamin C: 8mgCalcium: 174mgIron: 1mg

Find this recipe online:

Watermelon Cucumber Salad (with Minty Labneh)

https://theflexitarian.co.uk/recipe-items/watermelon-cucumber-salad-with-minty-labneh/