Print Watermelon Salad
The heat of summer is here and there is no better to cool down than to enjoy the bounty from your garden or local farmer’s market. All foods contain energetic properties (a post-metabolic phenomenon) that create a response in the body. Foods that abound in the summer and grow in this region are excellent at cooling and protecting you from over-heating. It is also a season when our bodies can usually handle a little more raw or cooling foods.
The following recipes are simple and take advantage of foods that readily abundant in our area at this time of year.
1 watermelon (aprox 10lbs), cut into bit size pieces
Zest from 1 lime
Juice from 2-3 limes
½ cup mint, chiffonade (long thin strips)
½ cup salty, crumbly cheese, (ex. feta, cojito, blue cheese)
Toss all ingredients, except cheese, together. Garnish with cheese of your choice before serving.
Contributed by Anna Rydman
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