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Watercress Mellon And Almond Salad

I had this fresh salad at a bridal shower I attended a long time ago and thought it was wonderful. It is refreshing and full of summertime flavors that are easy to make in any RV setting from the campground to a national park overlook.


 3 Tablespoons fresh lime juice
 1 teaspoon sugar
 1 teaspoon minced peeled fresh ginger
 1/4 cup vegetable oil
 2 1/2 cups of bite sized watermelon pieces
 2 1/2 cups of bite sized cantaloupe pieces
 2 large bunches of watercress, about 10 ounces total, trimmed and torn
 1/3 cup sliced almonds, toasted
 salt and pepper to taste


In a bowl whisk together lime juice, sugar, and ginger to blend. Slowly whisk in the vegetable oil. Season dressing with salt and pepper to taste. Place torn watercress, watermelon pieces, and cantaloupe pieces in large bowl. Pour on most of the dressing and toss to coat, adding more dressing as desired so every part is just barely coated without much dressing pooling at the bottom of the bowl. Transfer to plates. Sprinkle with toasted sliced almonds and serve immediately.

It is best to fresh toast the almonds in a dry skillet just until the aroma of almonds starts. These few extra minutes makes the salad extra special.

Serves: 4
Watermelon Cantaloupe No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.