banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Melon Meets Its Match

    Share

    Melon Meets Its Match

    This side salad only needs a light dressing to let the sweet melon and earthy herbs shine through. It also makes an excellent accompaniment to grilled chicken or fish.

    Advertisement

    Dressing

    1/4 cup (60 mL) cider or tarragon vinegar
    1 Tbsp (15 mL) maple syrup or honey
    1/4 tsp (1 mL) sea salt
    1/4 tsp (1 mL) cayenne pepper
    3 Tbsp (45 mL) extra-virgin olive oil

    Salad

    2 cups (500 mL) diced watermelon
    16 cherry tomatoes, cut in half (or quarters, if large)
    3 Tbsp (45 mL) each of coarsely chopped cilantro, mint, and parsley
    1 cup (250 mL) julienned iceberg lettuce
    1/4 red onion, thinly sliced

    To make dressing, whisk vinegar with syrup or honey, salt, and cayenne. Whisk in oil until emulsified. Recipe makes a generous 1/4 cup (60 mL) dressing.

    Place all salad ingredients together in bowl. Drizzle with dressing, then toss to mix. Let stand 5 minutes to let flavours blend, then arrange on platter or in shallow bowl.

    Serves 6 as a side dish.

    Each serving contains: 101 calories; 1 g protein; 7 total fat (1 g sat. fat, 0 g trans fat); 10 g carbohydrates; 1 g fibre; 105 mg sodium

    source: "Fresh Summer Salads", alive #357, July 2012

    Advertisement

    Melon Meets Its Match

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.