Soul Food/A Weekly Locavore Post
I created this recipe to be the go-to salad for those hot days when you
want something simple, succulent, and satisfying.
With only five ingredients, it's easy peasy to throw together for a Labor Day feast for yourself or family and friends. Less IS more! Fewer ingredients = less work for your digestive system.
The star of the salad, watermelon, is still in season, making it a great
hot-weather staple. Made up of 92% water, watermelon is a natural diuretic that hydrates and cleanses the body. The co-star, arugula, is also hydrating and low calorie.
Prep Time: 15 minutes
Ingredients:
Organic Arugula
Watermelon
Cheese ~ Feta OR a nut-based vegan cheese
Extra Virgin Olive Oil (EVOO)
Balsamic Vinaigrette
Supplies:
Cutting Board
Knife
Salad Bowl
Salad Tossers
Directions:
1) Wash the arugula and place it in the salad bowl.
2) Chop up the watermelon into 1/2 inch cubes {or buy them pre-chopped} and throw them.
into the salad bowl.
3) Chop up the cheese into 1/2 inch cubes and toss them into the bowl.’
4) Drizzle the EVOO and Balsamic Vinaigrette onto the salad and toss.
5) ENJOY! Bon Appetit!
For more information on yoga and delicious whole foods, follow Tatiana’s Health & Wellness or @TatianaRidley on Twitter.
Illustration: Sally Mara Sturman. To see more of Sally's work, click here.
