Sad to say, but watermelon is not my thing. It’s just too clingy sweet for my taste.
I know that colorful melon is good for me, and most people think it’s crazy that I avoid it. In fact, World’s Healthiest Foods states that “Alongside of tomatoes, watermelon has moved up to the front of the line in recent research studies on high-lycopene foods. Lycopene is a carotenoid phytonutrient that’s especially important for our cardiovascular health . . .”
Sounds like a good reason to get over my aversion to it, so I decided to tone that clingy sweetness down by adding it to my favorite salad ingredients – quinoa and kale.
Along with the pile of grapes on the counter, a lovely bunch of tarragon and a few crumbles of feta cheese, I was able to mellow out that watermelon and turn it into a salad I was completely happy with.
I must admit, this is definitely a colorful dish!
As I was digging through my recipe archives, I discovered this earlier version of a watermelon salad with chickpeas and red onion. The chickpeas add a nice protein boost, making it a meal in a bowl. But alas, my pantry was bare.
Let me know what you think of this easy salad combination. With just a handful of ingredients and watermelon readily available this time of year, it’s really a fun combination of flavors. Even this watermelon avoider loved it!
~Kristi
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Serving Size: 4
Shake It Up! Baby spinach and cantaloupe would be a terrific combination in place of the kale and watermelon.
Ingredients
- 2 cups quinoa, cooked according to package directions and cooled
- 4 cups watermelon, cubed into smaller pieces
- 2 cups grapes, halved
- 2 cups kale, finely chopped
- 1 cup low fat feta cheese, crumbled
- 2 tablespoons tarragon, minced
- 1 tablespoon olive oil
- 2 squeezes lemon juice
Instructions
- Combine all ingredients in a bowl and gently toss together to combine ingredients.
Notes
Food energy: 333kcal Saturated fatty acids: 6.18g Monounsaturated fatty acids: 4.28g Polyunsaturated fatty acids: 0.81g Total fat: 11.27g Calories from fat: 101 Cholesterol: 33mg Carbohydrate, by difference: 44.16g Total dietary fiber: 4.29g Protein: 11.73g Total lipid (fat): 13.76g Water: 294.37g Ash: 3.81g Total sugars: 18.51g Calcium: 262mg Iron: 2.71mg Magnesium: 94mg Phosphorus: 306mg Potassium: 592mg Sodium: 441mg
2.5http://motherrimmy.com/recipe-quinoa-salad-kale-watermelon-grapes-feta-cheese/Mother Rimmy�s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. try { _402_Show(); } catch(e) {}
