Posted by

Victoria Lagodinsky

March 13, 2014

a vegan and gluten-free breakfast idea

The cooling and sweet watermelon in this breakfast salad is set off by tangy orange and lime, and is a perfect vegan and gluten-free breakfast idea. It’s high in soluble fibre, antioxidants and vitamin C, as well as beta-carotene and potassium – put simply, it’s a great way to start the day!


Watermelon & Orange Breakfast Salad Recipe

Serves: 2

Preparation Time: 15 minutes, plus 30 minutes chilling

1 orange
550g/1lb 4oz watermelon, cut into slices
1 small cucumber, cut in half and thinly sliced
2 tbsp lime juice
1 tbsp mint leaves
grated zest of 1 lime
dairy-free yogurt, to serve (optional)
1. Using a sharp knife, cut a thin slice of peel and pith from each end of the orange. Put the orange cut-side down on a plate and cut off the peel and pith in strips. Remove any remaining pith. Cut out each segment, leaving the membrane behind.
2. Put the orange in a serving bowl, then squeeze in the remaining juice from the membrane. Add the watermelon, cucumber, lime juice and mint, then toss together.
3. Sprinkle with lime zest, then cover and chill in the fridge for 30 minutes to allow the flavours to develop. Serve with dairy-free yogurt, if you like.

Adele McConnell is the founder of the hugely successful vegan food blog,, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.


Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

176 pages • Illustrated • £14.99

AUS $28.00 NZ $35.00

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