Watermelon Salad
Watermelon Salad

Watermelon, Tomato, and Cucumber Salad

Ryan Angel, Red Seal Chef & Holistic NutritionistBy Ryan Angel, Red Seal Chef & Holistic Nutritionist  , ,   , ,

May 19, 2016

This nutritious salad is very refreshing on a hot day and great for a easy lunch or even a quick dinner.

In addition, watermelon and tomatoes have a high content of antioxidants particularly lycopene (red pigment in red fruits and vegetables) which has protective properties that can reduce risk prostate cancer and heart disease.

Ingredients

¼ to ½ piece of a long English cucumber skin on peeled into ribbons

2 cups of watermelon rind off and cubed

1 vine ripened tomato cut into wedges or 1 cup multi-colored miniature tomatoes cut in half

1 cup of arugula

2 tbsp of fresh basil thinly sliced

Dressing

3 tbsp of olive oil

2 tbsp of coconut nectar vinegar or balsamic vinegar

1 tsp of raw honey

Sea salt and pepper to taste

Garnish

¼ cup crumbled goat or feta cheese (organic and local preferable)

2 tbsp of sliced almonds

Directions

1To prepare the cucumber ribbons hold the cucumber with your non dominant hand and with your other hand peel the cucumber lengthwise using long strokes on one side. Once you get to the seeds rotate the cucumber and begin peeling another side until all four sides are done, discard the seeds.

2In a large large stainless steel bowl add the cucumber ribbons, watermelon, tomatoes, arugula and fresh basil.

3In a small bowl whisk together the olive oil, vinegar, honey, and salt and pepper. Pour the dressing over the salad and toss well.

4Serve the salad on a large plate and garnish with crumbled goat or feta cheese, and the almonds. Serve immediately.

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