My typical go-to for lunch is some variation of a salad. With salads, the possibilities are nearly endless with inclusions and accoutrements. It is almost impossible to get bored, however, most people do. If I'm not careful I could mindlessly consume meat at every meal, leading to unconscious overeating. I like to challenge myself to eat as much raw, plant based nutrition as I can during the day hours, saving the animal protein consumption for dinner in small portions.
Summer is here, which means it is prime time for melons. Watermelons provide us cool treats on hot days. But have you ever considered it as a base for a salad? This was an amazing lunch. It was easy, filling and a nutritionally sound choice. Here are a few facts about watermelons.
*Watermelons are 91% water and are low in fat
*Watermelon flesh can either be red, pink, orange or yellow (they taste the same)
*Watermelons can take up to 85 days for full maturity
*They can be juiced as a beverage or eaten for nourishment
The salad included:
1C Watermelon, cubed
1/4 C Feta Cheese, crumbled
1/4 Avocado
1/2 Cucumber
1/2 oz. Walnuts, chopped
Fresh Mint, julienned
Pink Salt
Freshly Ground Pepper
Balsamic Glaze
I topped this salad with a sprinkle of pink salt and a drizzle of balsamic glaze. The salt actually enhances the melon's sweetness. I'm inviting you to give it a try. It is a worthy addition to your salad possibilities. This salad is clean eating at it's best.
