1. WATERMELON SALAD WITH FETA AND MINT
Freezing watermelon briefly compresses the texture and intensifies the flavor, making for a cool, restaurant-style salad that’s actually a breeze to make. Soaking the onions in ice water makes them crunchier and more mild tasting.
Ingredients
- 1 pound (453g) peeled, seedless watermelon
- 1/2 teaspoon salt
- 1/4 small (27g) red onion, very thinly sliced
- 3 tablespoons (44 ml) fresh lemon juice
- 1 tablespoon lemon zest, finely grated
- 2 teaspoons honey
- 2 tablespoons olive oil
- Black pepper, to taste
- 3 cups (2 ounces/57g) arugula or baby spinach
- 1/3 cup (38g) crumbled feta cheese
- 4 tablespoons (5g) torn fresh mint leaves
Directions
Cut the watermelon into 1-inch cubes. Sprinkle with salt and place in an even layer in a large zip-top plastic bag. Press out as much air as possible and lie the watermelon flat in the freezer. Place a few items on top to weigh the fruit down (such as bags of frozen vegetables). Freeze for 2 hours.
Meanwhile, soak the sliced red onions in a large bowl of ice water. In a separate bowl, whisk together the lemon juice, zest and honey. Slowly whisk in the oil and season with pepper.
Remove the watermelon from the bag and transfer to a large serving bowl. Drain the red onions, pat them dry and add them to the bowl. Add the arugula and dressing; toss to coat. Sprinkle the cheese and mint over the top of the salad and serve immediately.
Serves: 4 | Serving Size: 2 cups
Nutrition (per serving): Calories: 132; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 11mg; Sodium: 410mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 14g; Protein: 3g
2. MANGO-MANDARIN SMOOTHIE WITH TURMERIC
Turmeric is a superfood packed with antioxidants and anti-inflammatory compounds. It also makes this fruity Mango-Mandarin Smoothie a gorgeous shade of gold. Garnished with juicy mandarin segments, it’s a breakfast fit to kick off a great day.
Ingredients
- 1 medium mango, peeled, cubed and frozen
- 1 1/4 cups (10 ounces/300 ml) 0% Greek yogurt
- 1 tablespoon (15 ml) fresh turmeric, chopped
- 1 cup (240 ml) mandarin sections, save 8 sections for garnish
Directions
The day before, prep the mango, place on a sheet pan and freeze until solid, then transfer to a freezer-safe container.
Place the yogurt, turmeric, mandarin sections (reserving 8) and frozen mango in a powerful blender. Blend until smooth and creamy.
Divide the smoothie between two glasses. Garnish with mandarin sections, either skewered on 5-inch skewers or placed on top of the smoothie.
Serves: 2 | Serving Size: 1/2 recipe
Nutrition (per serving): Calories: 244; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 5mg; Sodium: 65mg; Carbohydrate: 46g; Dietary Fiber: 5g; Sugars: 39g; Protein: 17g
Nutrition Bonus: Vitamin A 50%; Vitamin C 147 %; Calcium 21%; Potassium 20%; Iron 10%