Ginger-Lime Watermelon with Feta

I'll post a photo soon,

but until then,

grab some mint from your garden and

make this incredibly refreshing salad!

It's a cinch to make,
and dresses up any summer meal.

Enjoy!

Ginger-Lime Watermelon with Feta

Ingredients

1 lime, squeezed

2 tbs rice wine vinegar (not seasoned rice wine vinegar)

1/4 tsp fresh ginger, grated

1 tbs sugar

salt & pepper to taste
5 c watermelon, cubed

1/3 c fresh cilantro, chopped

1/4 c fresh mint, chopped
2 tsp reduced fat feta

Directions

In a small bowl,
combine the first five ingredients and whisk well.

In a large bowl,
add the cubed watermelon, cilantro, & mint.

Drizzle with the dressing,
toss to coat,
and just before serving sprinkle with the feta.

Serve immediately!

Mango & Jicama Salad

A perfect accompaniment to grilled steak or chicken is a tangy salad.  This one, made with crunchy jicama and juicy-ripe mango fits the bill.  If you've never cooked with jicama before, try it!  It's super inexpensive and easy to use.  Think of it as a cross between a crisp apple and a crunchy potato:  Mildy sweet but loaded with textural interest! 

In this recipe, you'll find yourself with a side that's exotic, refreshing, and of course, super-simple to make.  Try my version, adapted from Bobby Flay's Jicama & Watermelon Salad, and let me know what you think!

Mango & Jicama Salad

Serves 6

Ingredients

1 large fresh orange, juiced plus 1 teaspoon zest

1 lime, juiced plus the zest

 2 tbs honey

1/2 tsp ground black pepper
1 tsp salt

1 medium-sized jicama, cut into matchstick pieces

2 mangos, diced

1/2 c cilantro, roughly chopped

{Special Note: Always season to taste!} 
I run sweet with this salad, and if that doesn't come across I don't hesitate to add a teaspoon of white granulated sugar. 
Make it, taste it, and adjust accordingly!

Directions

Whisk together juices, honey, pepper and salt in a large bowl.

Add the jicama, papaya, and cilantro and toss to coat.

Let the flavors meld at least 15 minutes before serving and get ready to.... 

Enjoy!

Cilantro Lime Avocado Salad

This dish is adapted from a Barefoot Contessa recipe. It's light, refreshing, and a perfect side to anything fresh from the grill!  

Note:

You will love this simple recipe, but keep in mind that once you add the avocado it's best served immediately.  To make in advance, just prepare until that point and add the avocado at the last.

Cilantro Lime Avocado Salad

Prep Time: 10 minutes
Level: Easy
Serves: 6

Ingredients

2 Roma Tomatoes, chopped
1 .c of frozen corn, steamed and cooled.
1 can of black beans, rinsed and drained
2 ripe Hass avocados, seeded, peeled, and diced.1 medium jalapeno pepper, seeded and minced
1/2 c. chopped cilantro
1/2 tsp. freshly grated lime zest

Place the above items in a large bowl and set aside.

1/4 c freshly squeezed lime juice (2 limes)
1 drizzle of olive oil (approx. 1 1/2 tbs)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp of fresh minced garlic
1/4 tsp of cayenne or chili powder

Whisk together the above ingredients and pour over the vegetable mixture. 

Toss well, but carefully, to maintain the texture of the avocado.

Season to taste and serve at room temperature.

Enjoy!