Thursday Treat

featured_gallery-thursday

This week’s Thursday treat will be on my favorite fruit to eat in the summer; the always refreshing, but never boring – WATERMELON!  After spending a long, hot and sweaty summer day outside, nothing cools me down more than a cold and sweet slice of watermelon.

Watermelon is a delicious fruit with great health benefits.  It has vitamin A, C and the highest level of lycopene all of which works as an antioxidant to protect cells and fight off free radicals to help minimize the signs of aging; lycopene is the pigment that gives watermelon (and tomato) its red color.  Vitamin A is also known to reduce pore size and oil secreted by skin. It has vitamin B6, which helps immune system produce antibodies to fight off diseases, and potassium to help with water balance.  It is also made up of mostly water, so it keeps your body and skin hydrated.  Lastly, it’s a low calorie food, so you can snack on it as much as you want to satisfy your sweet tooth, without undoing all those hours at the gym.

Below are three different quick and very easy watermelon salad recipes for you to try this summer.

Watermelon Salad with Mint & Feta Cheese

What you need:

  •  1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon Tabasco
  • 1/2 teaspoon freshly ground pepper
  • One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
  • 1/2 pound feta cheese, crumbled (2 cups)
  • 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
  • 1 small sweet onion, cut into 1/2-inch dice
  • 1 cup coarsely chopped mint leaves

Make it:

  1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper.
  2.  Add the watermelon, feta, olives and onion and toss gently.
  3.  Garnish with the mint and serve.

 

Watermelon and Arugula Salad

What you need:

  •  1/2 pound baby arugula leaves
  • 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
  • 1/3 cup good olive oil
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-pound chunk Parmesan cheese

Make it:

  1. Place the arugula and watermelon in a large bowl.
  2.  In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3.  Pour enough dressing on the arugula to moisten. Toss well and place on salad plates.
  4. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

 

Watermelon and Tomato Salad

What you need:

  • 5 cups (3/4-inch) seeded watermelon cubes
  • 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Romaine lettuce leaves (optional)
  • Cracked black pepper to taste

Make it:

  1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
  2. Stir in onion, vinegar, and oil. Cover and chill 2 hours.
  3. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

 

Source: 3fatchicks.com & watermelon.org

Recipes: foodandwine.com, foodnetwork.com, myrecipes.com

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

This site is protected by Comment SPAM Wiper.

The forecast for 11427 by Wordpress Weather