Melon, Cucumber Salad with Mint and Feta

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A bit of flavor magic happens when you combine juicy watermelon and cantaloupe with fresh mint. Plus, the mild saltiness of the feta brings out the sweetness of the melon. This is a perfect summer salad.

This recipe yields 8 servings

INGREDIENTS

  • ½ watermelon, chopped
  • ¼ cantaloupe
  • 4 roma tomatoes
  • 1 english cucumber
  • 1 red onion
  • 1 lemon
  • ½ jalapeno
  • ½ tablespoon honey
  • ½ bundle mint
  • 8 ounces of feta crumble
  • ½ watermelon, chopped
  • ¼ cantaloupe
  • 4 roma tomatoes
  • 1 english cucumber
  • 1 red onion
  • 1 lemon
  • ½ jalapeno
  • ½ tablespoon honey
  • ½ bundle mint
  • 8 ounces of feta crumble

Directions

  1. Cut melons, cucumbers, and tomatoes in 1-inch cubes.

  2. Finely slice the onion and jalapeno.

  3. Toss with finely chopped mint, salt, lemon juice, and honey.

  4. Top with feta crumble.

TIPS

**Cottage cheese can also be used as a dairy protein instead of feta.

 

Cilantro Jalapeño Lime Dressing

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When you blend buttery avocado with fresh ginger and lime, incredible things happen—like this versatile dressing. Rich in omegas and antioxidants, this adds a hit of heat to salads and fresh vegetables thanks to the jalapeño.

This recipe yields 4 servings

INGREDIENTS

  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • ⅓ cup olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed
  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • 113 grams olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed

Directions

1. Place all ingredients into a food processor and blend for about 45 seconds.

2. Add water or olive oil for desired consistency.

3. Serve on top of salad or as a dip. 

 

Green Lentil and Squash Salad

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This bright salad is the answer to every lunch conundrum. It goes with everything and is just as satisfying on its own. Plus, the lentils add a good amount of protein so it will keep you satiated. Although we used organic butternut squash here, we encourage you to incorporate your favorite squash that’s in season. 

This recipe yields 4 servings

INGREDIENTS

  • ½ cup green lentils
  • 1 cup kale, chopped
  • ½ red onion, chopped
  • ½ butternut squash, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons olive oil, divided
  • Juice of ½ lemon
  • 1 teaspoon sea salt, divided
  • 1 teaspoon pepper, divided
  • 64 g green lentils
  • 128 g kale, chopped
  • ½ red onion, chopped
  • ½ butternut squash, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons olive oil, divided
  • Juice of ½ lemon
  • 1 teaspoon sea salt, divided
  • 1 teaspoon pepper, divided

DIRECTIONS

  1. Place ½ cup of dry lentils in a pot with 1½ cups of water. Bring to a boil then reduce to a simmer. Cook for about 15 minutes or until the water has absorbed.

  2. Meanwhile, peel and chop butternut squash into small squares. Toss with 2 tablespoons of olive oil and a ½ teaspoon of both sea salt and pepper. Place them on a baking tray and let them roast in the oven for 25 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.

  3. Heat a skillet on medium heat. Melt 1 tablespoon of olive oil. Cook red onions and garlic in the skillet for 3-5 minutes or until they start to turn translucent.

  4. Add the kale to the skillet and cook for another 3-5 minutes or until the kale is wilted.

  5. In a separate bowl, toss together lentils, kale onion mixture, and butternut squash.

  6. Squeeze half a lemon over the whole salad and add remaining salt and pepper. Toss again until combined.

TIPS

**Balsamic vinegar also goes nicely with this salad. 

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Dagny's Summer Salad

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Peaches, cucumbers and tomatoes hit their peak in the summer months. This colorful dish is a quick spin on the traditional salad and satisfies the need for a light and crunchy starter. I began making this for my daughter when she started preschool. Preparing this salad together was an effective way to include her in her own meal prep while also getting her excited about the idea of salad.

This recipe yields 4 servings.

INGREDIENTS

  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste

Directions

  1. Peel cucumbers.

  2. Cut cucumbers and peaches into bite-size squares.

  3. Cut cherry tomatoes in half longways. 

  4. Toss cucumbers, peaches, and tomatoes with a ¼ teaspoon of sea salt and a 3 cranks of a pepper grinder. 

  5. Serve.

Tips

**Replace cherry tomatoes with heirloom tomatoes or whichever look the most appetizing.
**For a tangy version add balsamic or white wine vinegar to cut through the sweetness of the peaches. 

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