Tag Archives: salad

Watermelon Feta Salad with Lemon Basil Dressing

19 Apr

Summer recipes are popping up everywhere and I couldn’t wait to try this watermelon and feta salad. With mouth-watering watermelon, bold feta and tangy lemon basil dressing it’s the perfect side dish for a summer BBQ. I used to think fruit in salad was super weird but as my taste buds have matured I can’t  think of anything more refreshing or tasty. It’s such a simple salad and you will really impress your friends when you say you made the dressing! So no more preservative packed, bottled dressings, with only three ingredients there are no excuses why you can’t whip up your own majestic homemade dressing. Cheers to that!!!

Whisk 1 part fresh lemon juice with 3 parts olive oil, chopped basil (you can substitute mint for the basil but I much prefer basil) and salt and pepper. Toss with baby arugula, micro greens or any type of lettuce you prefer, watermelon cubes and feta cubes.


Strawberry and Goat Cheese Wheat Berry Salad

4 Apr

If you have never had wheat berries or have never even heard of them for that matter than this is the perfect recipe for you. Wheat berries are whole-wheat kernels packed with wholesome nutrients. They are high in fiber, protein and iron so you can’t go wrong there. They have a mild nutty flavor and a little bite to them when cooked properly. You boil them like pasta or rice but with the whole-wheat kernel intact they take a little longer than most grains to cook ( 60-70 min).

This light and healthy dish full of fresh, bold ingredients is the perfect salad for spring or summer. It’s loaded with big chunks of strawberry, goat cheese and walnuts, and then tossed with fresh mint and a citrus vinaigrette. If the bright, vibrant colors don’t sell you then just take my word for it, you won’t be disappointed!!!!

{fresh juicy strawberries}

{crumbled goat cheese…my favorite}

{orange zest really kicks things up a notch :)}

Wheat Berries:

  • 2 cups soft white wheat berries, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 teaspoon kosher salt


  • 1/2 cup fresh orange juice (from 2 oranges)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons orange zest (from 1 large orange)
  • 2 tablespoons agave nectar or honey
  • 1/4 cup fresh mint leaves, packed, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 medium strawberries, hulled and quartered
  • 1/3 cup (4 ounces) crumbled goat cheese
  • 1/2 cup chopped walnuts, toasted (see Cook’s Note)


For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.

For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

Cook’s Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

The Watermelon Radish

19 Jan

I’ve never really been a fan of radishes but who can resist something as beautiful as the watermelon radish. They are green on the outside and bright fuchsia on the inside. They are much milder and sweeter than regular radishes and are a great compliment to any salad!!! These delightful radishes can be hard to find, but whole foods usually carries them.

I used them in an ahi tuna, and snap pea salad. They were crisp and delicious. Not to mention super healthy!!! You can leave the outer skin on but I found it to be a little too bitter for my liking. As for the dressing I made a basic vinaigrette with sesame oil, lime juice, soy sauce, ginger and sriracha hot sauce.  As for amounts, it’s totally up to you. You can’t mess up a vinaigrette. Taste and adjust till your satisfied. I left the ahi tuna raw and it “cooked” in the lime juice, kind of like ceviche. If you’re going to do the same I suggest sushi grade ahi. Sprinkle with black sesame seeds and serve immediately or you can refrigerate and serve up to a few hours later.

The Ahi Tuna will change color after just a few minutes in the dressing.