Just a few days until the unofficial beginning of summer!
Whooohooo! We made it!
At this point in the year, I’ve just about had it with dragging kids out of bed, carpools, homework, rushed dinners, projects, making school lunches and snacks or anything of the like. At this point, all the homework passes are being used up and I don’t care if they eat the chicken nuggets from the cafeteria or drink water from the water fountain. I’ve pretty much checked out for the year!
Summer is my absolute favorite season! Sunshine, lazy days, warm breezes, farmers markets, pools, beaches, and this salad….ahhhh!!
I’m kicking off my first summer recipe of 2015 with this “powerhouse” salad made with watercress and the quintessential summer fruit…watermelon!
Powerhouse fruits or vegetables are ones that are most strongly associated with reduced chronic disease risk. Watercress is rated the #1 MOST nutrient dense plant food, according to the Centers For Disease Control (CDC), and therefore is considered one of the “powerhouse” vegetables (see : http://www.cdc.gov/pcd/issues/2014/13_0390.htm for a complete list of powerhouse fruits and veggies). Watercress even beat out other highly acclaimed leafy greens including kale, spinach, chard and Chinese cabbage! Blueberries didn’t even make the cut!
Watercress has a mild, slightly peppery flavor that pairs well with just about anything. You can mix with other salad greens, use it in smoothies, pestos or use it as a beautiful garnish!
I give the salad a Mediterranean flair by adding cucumbers, olives, feta cheese and a fresh balsamic dressing. Together it’s not only visually gorgeous, but cool and refreshing as well. Perfect as a summer appetizer, snack or lunch. Add in some orzo, couscous or quinoa to make it a quick weeknight meal your whole family will love!
This week I’d also like to pay tribute to those amazing men and women who’ve given the ultimate sacrifice for this amazing country of ours! We are eternally grateful!
Whatever your plans are for this Memorial Day weekend, I hope you get to relax and enjoy some sunshine! We’re in the home stretch!
- 1 small bunch of watercress
- 2 cups watermelon cut into 2 inch cubes
- 2 cups cucumber sliced and quartered
- 3 oz. crumbled feta cheese
- ¼ cup kalamata olives
- ¼ cup olive oil
- 1 tbsp balsamic vinegar
- good pinch kosher salt
- good pinch pepper
- Combine watercress, watermelon, cucumbers and olives in a bowl or on a platter.
- In a separate bowl, whisk together the olive oil, vinegar, salt and pepper to make the dressing.
- Pour dressing onto salad and combine.
- Top the salad with the feta cheese.