Watermelon Salad

Watermelon Salad

Watermelon salad is an intriguing summer salad, cool and refreshing. This is a very light and filling salad and goes very well with grilled meat fish or even veggies. Watermelon is definitely a fun food to enjoy during summer. The bright red triangular wedges packed with sweet juices are not only eye pleasing but full of healthy nutrients. Many of us think watermelon as a great snacks but when you will come to know about it nutritive value you will give it a star place in your menu.

Now count the healthy facts, watermelons are excellent source of Vitamin A which help to maintain the eye health, Vitamin C which strengthen your immunity, prevent cell damage and Vitamin B6 which helps to convert protein into energy and helps in brain function. In this salad we are also using toasted pumpkin seed which is high in calories but on the positive side pumpkin seed are rich in mono -unsaturated fatty acids (MUFA) that helps lower the bad cholesterol. Research shows that Mediterranean diets which are rich in MUFA prevents coronary artery diseases.

Other than this pumpkin seeds are also packed with fiber, vitamins, minerals and various healths promoting antioxidant. Pumpkin seeds are good source of vitamins like B- complex and vitamin B-6 and folates. It is also good source of copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Consumption of pumpkin seed boost the immune power of our body. Today we are taking this two healthy ingredients water melon and pumpkin seed and making a very appetizing salad.

Ingredients:

• Watermelon 1 deseeded cubed or scoop balls
• Onion 1 small finely slice
• Simple syrup ¼ cup
• Olive oil 1tbsp
• Lemon juice 2 tbsp
• Ginger juice 1tsp
• White pepper ¼ tsp
• Black salt to taste
• Crumbled feta cheese ¼ cup
• Pumpkin seed (toasted) 1 heaping tbsp
• Walnut 8 to 10 chopped
• Fresh mint leaves 1 tbsp chopped

Procedure:

Cut the watermelon in triangles and then with a small fruit scooper scoop small deseed scoop. Take them in a bowl. Now in bowl mix simple syrup, olive oil, lemon juice, ginger juice, white pepper, black salt. Mix well. Now mix half of the vinaigrette with water melon and sliced onion. Place it on a serving bowl now sprinkle crumbled feta, toasted pumpkin seed, walnut and mint leaves and then drizzle rest of the vinaigrette. Have it as healthy snacks or serve it in a brunch with grilled fish or meat. I am sure you will love it.

Chicken Caesar Salad

To start make the croutons and the salad dressing and put to one side.

Instructions.

Really really quick fake croutons.

• Take two slices of shop bought bread chopped roughly into cubes. You can use stale bread or fresh. I keep my bread in the freezer as I can never eat a loaf quick enough! It defrosts in the microwave on full power for about 20 seconds per slice.
• I like to add a few squashed cloves of garlic to my pan to flavour the croutons. You could alternatively add garlic salt/garlic powder/dried herbs or fresh herbs.
• Put the pan on the stovetop and turn the heat onto medium wait for the pan to warm up a little add the oil or butter and then add the bread. Move the bread around straight away so as to make sure it is evenly coated with the fat. Keep moving the bread in the pan until it is golden brown. Add some more oil or butter if the pan starts smoking. Only a little bit of oil though, you don't want soggy croutons!
• Add to any salad or soup just before serving.
• These can be stored in a an airtight container for up to a week.

Low fat homemade caesar dressing.

I know essentially that most salad dressings are probably wheat and gluten free. However you would be surprised where wheat and gluten can and will be sneaked into the most innocent of food stuffs. I have found over the years that if make my own food and sauces then I know exactly what ingredients are in my food. It also means a lot less time reading labels in the shop as as well! Then I know there is no danger of accidentally eating some wheat or gluten and suffering the terrible consequences.

I have found that when you make your own salad dressings it takes minutes, costs less and wait for it, tastes better.

Instructions.

• Put the yoghurt or buttermilk into a bowl.
• Slowly add the lemon juice according to your taste.
• Finely chop or crush a garlic clove and add to mixture.
• Season with salt and pepper and a glug of good olive oil.
• Adjust seasoning according to taste. I like mine with a real lemony kick and lots of pepper.
• I also like to sneak in a cheeky splash of anchovy sauce by Geo Watkins.
• No one will ever guess low in fat.

Chicken caesar salad.

Instructions.

• Chop and wash the lettuce, pat dry.
• Fry bacon until crispy. Leave to cool. Crumble with your hands or chop roughly with a knife.
• Cut the chicken into strips and fry for 7-10 mins. I cook mine in a big wok and keep the chicken moving all the time. If you are grilling the cooking time may be a bit longer. Cook the chicken until the juices run clear and there is a slight browning. Try to make sure it is not dry and overcooked.
• Coat the lettuce in the homemade dressing. Add the chicken, anchovies, bacon or bacobits, shaved parmesan and last but not least croutons.
• This is how I like mine but you could keep it simple and just have the chicken, lettuce, croutons and parmesan with the dressing.

Eat and enjoy.