Watermelon Watercress Salad

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Watermelon Watercress Salad is a refreshing combination of ingredients that work well pulled together in the hot summer time months. The sweet, juicy watermelon and the spicy crisp-tender watercress blend beautifully with the creamy balsamic garlic dressing and crunchy pecans. This salad is wonderful served as a meal or part of a BBQ buffet spread…

Alkalizing Watermelon and Watercress Salad

An easy, fresh, alkalizing watermelon salad with watercress, cucumbers, radishes, fragrant basil, creamy feta (optional) and a tangy honey-lemon dressing!

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I hope you’re having a wonderful Summer enjoying all the wonderful fruits and vegetables from your garden and farmer’s market. Summer is a special time to enjoy local watermelons, peaches, plums, tomatoes and more. I love eating all the delicious, sweet, summer fruits.

Summer is the best time to eat watermelon (and other local fruits).

In the summertime we have the right summer-food digesting microbes to digest the carbohydrates and starches from sweet fruits and vegetables.

The summertime fruits and vegetables are “cooked” on the vine as they ripen. They are very easy to digest and don’t require much of the stomach’s digestive heat to process. Eating lots of them keeps your system cleansed and your body cool.

How to Pick A Good Watermelon

The success of this salad depends on choosing a ripe watermelon.
A good watermelon should be symmetrical and heavy for its size. Roll it around and check for the couche, a light yellow “field spot,” which indicates the part that was touching the ground when the watermelon was ripening. If that spot is white instead of yellow, that tells you it was probably picked too early, and may not taste quite as ripe and juicy as others. If you don’t see one at all the melon’s is not yet mature. Last, find the spot where the stem was attached.

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Also a ripe melon should sound deep, full, and hollow when you gently knock on it.  And when you hold the watermelon, it should feel heavy for its size, thanks to its high water content. Make sure there are no bruises, cuts or dents which will have to be cut away.   This colorful, refreshing salad is full of alkalizing watercress greens, watermelon and fresh lemon juice that will balance your body’s pH and detoxify the digestive tract.

Watermelon is an excellent source of the potent antioxidants lycopene and beta-carotene which helps neutralize free radicals in the body to prevent premature aging.

Watercress contains high levels of iron, unusual in vegetables and necessary to convert energy in our food to be active. It also contains lots of Vitamin C needed to change the iron into the form that’s  easy for your body to absorb. If you don’t have watercress substitute arugula.

Throw in some high fiber radishes and cucumbers to soothe the digestive system and control inflammation and you will feel light and energized.

The olive oil helps the absorption of the fat soluble vitamins A and E.

Basil adds a big herbal flavor and fragrance.  It has lots of antioxidants, magnesium and vitamins.

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I topped the salad off with goat feta cheese. I love the combination of salty feta over sweet, cool watermelon.

But if you don’t eat dairy use tamari roasted sunflower seeds instead. They’ll give you the nice salty taste that goes so well with the watermelon.

I hope you LOVE this salad! It’s easy, colorful, vitamin-rich and oh-so-refreshing.

Watermelon With Watercress and Feta

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings

Ingredients

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1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes

1 (4-ounce) block feta cheese, cut into 1/2-inch cubes

1 packed cup watercress or arugula

1 lemon, zested and juiced

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepperAdd to Shopping List

Directions

  1. In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and pepper. Gently toss until all the ingredients are combined. Serve immediately.

Watermelon and Cucumber “Powerhouse” Salad with Watercress

Just a few days until the unofficial beginning of summer! Whooohooo!  e made it!

At this point in the year, I’ve just about had it with dragging kids out of bed, carpools, homework, rushed dinners, projects, making school lunches and snacks or anything of the like.  At this point, all the homework passes are being used up and I don’t care if they eat the chicken nuggets from the cafeteria or drink water from the water fountain. I’ve pretty much checked out for the year!

Summer is my absolute favorite season!  Sunshine, lazy days, warm breezes, farmers markets, pools, beaches, and this salad….ahhhh!!

I’m kicking off my first summer recipe of 2015 with this “powerhouse” salad made with watercress and the quintessential summer fruit…watermelon!

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Powerhouse fruits or vegetables are ones that are most strongly associated with reduced chronic disease risk.   Watercress is rated the #1 MOST nutrient dense plant food, according to the Centers For Disease Control (CDC), and therefore is considered one of the “powerhouse” vegetables for a complete list of powerhouse fruits and veggies).   Watercress even beat out other highly acclaimed leafy greens including kale, spinach, chard and Chinese cabbage!  Blueberries didn’t even make the cut!

Watercress has a mild, slightly peppery flavor that pairs well with just about anything.  You can mix with other salad greens, use it in smoothies, pestos or use it as a beautiful garnish!

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I give the salad a Mediterranean flair by adding cucumbers, olives, feta cheese and a fresh balsamic dressing.  Together it’s not only visually gorgeous, but cool and refreshing as well.  Perfect as a summer appetizer, snack or lunch.  Add in some orzo, couscous or quinoa to make it a quick weeknight meal your whole family will love!

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This week I’d also like to pay tribute to those amazing men and women who’ve given the ultimate sacrifice for this amazing country of ours!  We are eternally grateful!

Whatever your plans are for this Memorial Day weekend, I hope you get to relax and enjoy some sunshine!  We’re in the home stretch! 🙂

Vegan Watermelon Salad With Feta

This vegan watermelon salad with cucumber, strawberries and feta is the perfect side dish for warm weather. It’s tangy, with a hint of spice, and doesn’t require any cooking. Gluten-free.

Who doesn’t love watermelon?! It’s the perfect fruit in my opinion: super sweet, hydrating, and reminiscent of summer to the max. And it’s also very versatile! Sure, I love snacking on its own as it is. But you can also use it in a variety of recipes, from smoothies and ice cream, to salads.

As far as the latter is concerned, watermelon salads can contain both sweet and savory elements. Take this recipe, for instance. It combines the sweetness of watermelon and strawberries with cucumbers, leafy greens and a few other simple ingredients for the most creative flavor profile. Despite how simple it is to make, it certainly tastes gourmet.

I squeezed in lime juice (one of the best things to pair with watermelon) and added a pinch of paprika and salt for a hint of spice and tanginess. It may seem very unusual – but trust me, you’ll be amazed! Bring this watermelon salad to barbecues or picnics, and everyone will be amazed.

How to make this vegan watermelon salad

Prepare the watermelon

Cutting a watermelon into cubes can be very easy. Simply remove the top and the bottom of the watermelon, then cut around the edges to remove the shell. Next, lay the watermelon on the side and cut it in half. Now cut each half into three equal segments. You can then proceed to cut it into even-sized cubes.

Prepare the other fruits and vegetables

This salad is incredibly versatile, as you can use any fruits or vegetables you have in the fridge that need using up. I added strawberries, cucumber, a red onion and avocado.

Mix and serve

Now, it’s simply time to stir together the salad. Add the watermelon, cucumber, onion, avocado, watercress, olive oil, capers, almond flakes, lime juice, garlic, dill, paprika, salt and strawberries to a large mixing bowl and stir together thoroughly. Serve the watermelon salad garnished with mint and vegan feta.

Instructions for storage

This vegan watermelon salad is the sort of recipe that’s best served immediately: if you leave it for too long, the watermelon will go soggy. So, I would not recommend leaving it in the fridge for more than a couple hours.

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