Summer Salad Treat

Summer Salad Treat

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.

Happy Summer!

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