Recipes
Ingredients
For the salad
- 1 watermelon, mini, seedless, rind removed
- 1 cucumber
- 2 tablespoons roasted and salted pistachios, roughly chopped
- 6 sprigs fresh mint leaves, torn or finely sliced
- 2 ounces crumbled feta cheese
For the dressing
- 1 tablespoon pomegranate molasses
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil, for drizzling
- Cut the watermelon into triangle shapes and place on a platter. Seed the cucumber, dice into ¼-inch pieces.
- Sprinkle the cucumber, mint, pistachios and feta over the watermelon.
- For the dressing, whisk together the pomegranate molasses and balsamic vinegar.
- Just before serving, drizzle the dressing onto the salad, followed by the olive oil.
Cooking tip
- Replace roasted salted pistachios with roasted and salted sunflower seeds to make nut-free.
Chef's Narrative
This recipe takes the watermelon-feta combo and raises it up a notch with the addition of mint, pistachios and a pomegranate-balsamic drizzle.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 180, Total Fat: 6, Saturated: 2g, Trans Fat: 0g, Sodium: 100mg, Potassium: 523mg, Carbohydrate: 33g, Dietary Fiber: 2g, Protein: 4g
Allergens:
Milk, Tree Nuts
Cooking tip
Chef's Narrative
This recipe takes the watermelon-feta combo and raises it up a notch with the addition of mint, pistachios and a pomegranate-balsamic drizzle.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 180, Total Fat: 6, Saturated: 2g, Trans Fat: 0g, Sodium: 100mg, Potassium: 523mg, Carbohydrate: 33g, Dietary Fiber: 2g, Protein: 4g
Allergens:
Milk, Tree Nuts
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Ingredients
For the salad
For the dressing
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