Thursday, May 30, 2013

Watermelon Basil Salad

I featured this recipe in my newsletter last month but it is so yummy and easy that I had to share!  What can be more refreshing than watermelon on a hot summer day? This summertime salad literally takes five minutes to make, if the watermelon is already cut up, and oddly the flavors play nicely together. So before you turn your nose up at the thought of balsamic vinegar and watermelon - try it! Did I mention that this watermelon salad is also the perfect choice for your friend's backyard barbeque? No cooking involved, less than five minutes to make, extremely beautiful, nutritious and even the kids will eat it!

Watermelon is sweet, juicy and delicious and has recently been catching the eye of researchers and scientists due to its high concentration of lycopene. Lycopene is a phytonutrient (natural chemical found in plants) that supports cardiovascular health and more recently noted - bone health. In addition, watermelon also contains an amino acid called citrulline which is converted by our kidneys into another amino acid called arginine. Arginine can help improve blood flow and may prevent excess accumulation of fat in fat cells. Toss in antioxidants, vitamin C, zinc and iron (if you eat the seeds) and you've got yourself an incredibly delicious and nutritious fruit! In order to get the most nutrients out of your perfectly selected watermelon, make sure you enjoy it once it has fully matured or ripened (a.k.a. red flesh!).

One watermelon
Fresh basil (add as much as you like!)
Balsamic vinegar
Raw organic feta cheese, crumbled

* Simply leave out the feta cheese to make it vegan friendly!

Slice a watermelon up into bite-sized cubes and place the fruit into a large bowl. Drizzle with balsamic vinegar, top with chopped basil and feta cheese and enjoy!

*Store in the refrigerator and eat within two hours of making or the watermelon may get soft.

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