Watermelon Salad
- 4 cups cubed or balled watermelon
- 1 pint cherry, grape, or pear tomatoes cut in half
- 1 cucumber sliced
- 4 ounces cubed feta cheese (about 1/2 cup)
- 1 bunch watercress, stems removed, washed and drained (about 2 cups)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh mint
- 1-2 tablespoons of sunflower seeds
- Sea salt, to taste and Freshly ground pepper, to taste
Combine the ingredients together into a large bowl. Mix the olive oil and balsamic vinegar and pour over the salad. You could try flavored balsamic vinegar such as fig or raspberry to add a fruity flavor to the dressing. If you don’t like feta you could try goat cheese or any other cheese you enjoy. The fresh mint creates a fresh flavor and gives your palate a pop!
Strawberry Salsa
- 1/3 cup chopped fresh cilantro
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1 diced jalapeno pepper
- 2 cups chopped fresh strawberries
- 2 large tomato, diced
- 1 green pepper, diced
- 1 small red onion, diced
- 1 small avocado, diced
Combine all ingredients (except avocado) together and let marinate for 4 hours in the refrigerator. Stir in diced avocado just before serving. Serve with grilled or pan-fried meats, poultry, or seafood. This can also be used with tortilla chips.
Laura Tolle RDN, LDN, CDE
Mission Hospital
Diabetes and Health Education Center
