Is it summer enough for you yet? Here in Florida it’s either hot, or raining, or hot and humid from the recent rain. In the spirit of cooling off, I’m offering a recipe treat this week.
I seem to crave light foods almost exclusively – and easy prep is a must. So salads and more salads are appealing. Adding in bitter greens makes this combination especially valuable as a gentle cleanse for your liver.
And although watermelon is not a low sugar food, how can you go an entire summer without a little taste of the fruit that seems to represent summer itself?
It’s also a great season to find beautifully colored tomatoes that can really dress up this delicious mixture. Artistic vision meets simple nutritious delight!
Watermelon and Heirloom Tomato Salad with Yummy Roasted Nuts
1 cup mixture of walnuts, sunflower seeds and pumpkins seeds
¼ cup extra virgin olive oil
2 tbsp thinly sliced fresh basil
2 tbsp balsamic vinegar or coconut vinegar
1 garlic clove – pressed or minced
1 tsp raw honey
Pinch of salt and pepper to taste
2 cups of cubed watermelon
3 tomatoes, colors optional, cut in wedges
3 cups arugula
Place nuts on a roasting pan in the oven or toaster oven on ‘broil’ or ‘toast’ – just until you hear the pumpkin seeds pop – usually a little over 5 minutes, depending on your oven. Set them aside to cool.
For dressing, combine oil, basil, vinegar, garlic, honey, salt, and pepper. Mix thoroughly.
Place watermelon, tomatoes, arugula and dressing in a medium-sized bowl and toss together.
Garnish with roasted nuts.
Serves 2 to 3.