Healthy Recipe of the Week

A Refreshing Summer Salad

Watermelon Salad with Feta and Honeyed Pistachios

Image source: People Weekly Magazine, July/August 2018

Ingredients

• 1 small Red Onion (sliced)
• 3 tablespoons Red Wine Vinegar
• 3 tablespoons Extra Virgin Olive Oil
• 1/2 cup Unsalted Pistachios (roughly chopped)
• 2 tablespoon Honey
• 2 large bunches of Arugula with thick stems discarded (approximately 8 cups)
• 6 Radishes (very thinly sliced)
• 1/2 small Watermelon (approximately 1 1/2 pounds) cut into pieces
• 1 ripe Avocado (sliced)
• 4 ounces Feta (broken into pieces)
• Black Pepper and Salt to taste

Directions

In a small bowl, toss red onion with red wine vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Let sit, tossing occasionally.

Line a small baking sheet with nonstick foil. Heat a small skillet on medium and toss pistachios until lightly toasted (about 2 to 3 minutes). Add honey and a pinch of salt and let bubble for 1 minute. Remove from heat and immediately transfer to prepared baking sheet to cool.

Toss arugula with radishes, remaining 2 tablespoons olive oil, and a pinch of salt and pepper. Transfer to a platter or large serving bowl. Top with watermelon, avocado, feta cheese, red onion mixture, and pistachios. Enjoy!

Nutrition Information

Serves 4. Per serving: 410 calories – 31 grams total fat – 7.5 grams saturated fat – 10 grams protein – 365 milligrams sodium – 29 grams carbohydrates – 6 grams fiber

Reference

People Weekly Magazine, July/August 2018 issue