Watermelon Mint Feta Salad

Who knew getting engaged would be so consuming! I can’t believe it’s been 2 weeks since it happened (meaning 2 weeks since my last post!) – it’s still setting in! Dave surprised the heck out of me with the proposal, but I couldn’t be happier or more excited to plan a wedding with the man of my dreams!

Here’s a refreshing salad my mother mentioned she’d made the other night. Perfect for a hot summer day when you’re feeling thirsty and sluggish – four ingredients and that’s it! Even more, it’s so delicious you could eat it as a healthy dessert.

INGREDIENTS

  • 1/2 seedless watermelon, cubed
  • 1/4 cup chopped fresh mint
  • 4.5 oz (130 g) light feta cheese, crumbled
  • 2 tbsp balsamic vinegar

DIRECTIONS

  • Mix together in a large bowl, chill until serving and enjoy!

NUTRITIONAL INFORMATION

Makes 6 servings of about 2.5 cups each.

Per serving: 168 calories, 29 g carbs, 4 g fat, 7 g protein, 2 g fibre

 

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Fennel, Cannellini Bean & Prosciutto Salad

I got a reservation at Noma!!! I cannot believe my luck! Noma in Copenhagen is, for the 3rd year in a row, rated the #1 restaurant in the world.

Dave and I are taking a trip to Copenhagen and Stockholm in September, so naturally we had to do a bit of research on the food we’ll be exploring over there. We marked our calendars for June 11th, 2012, reservation day for the month of September at Noma. We weren’t expecting success as an estimated 20,000 people try to get a reservation on reservation day, and we only have a 4-day window in town, but somehow, at 2 AM (10 AM Copenhagen time), after 7 minutes of Chrome browser refreshes we got through to find but a single time slot left that works for us! Lunch date at Noma on September 4th!

So because I was feeling so stoked all day, I thought I’d keep the mood light and fresh with a delicate summer salad for dinner. Fennel, cannellini beans, peas, carrots, egg and prosciutto made for a playful combination of flavours and an extraordinarily satisfying salad, packed with protein, fibre and healthy fats.

INGREDIENTS

  • 2 fennel bulbs
  • 1 can cannellini or white beans, drained and rinsed
  • 2 1/2 cups frozen peas and carrots
  • 4 eggs
  • 1 tbsp freshly squeezed lemon juice
  • 1 handful fresh dill, loosely chopped
  • 4 tsp whole grain dijon mustard
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 tsp coconut palm sugar (or white/brown sugar)
  • salt and pepper to taste
  • 8 slices lean prosciutto

DIRECTIONS

  • Discard tough outer layer of fennel and slice thinly. Submerge fennel in an ice bath and set aside for 15 minutes.
  • Bring a small pot of water to a boil and cook eggs for 9 minutes. Remove from heat immediately and plunge into cold water.
  • Meanwhile, blanche peas and carrots in another pot of boiling water for 3 minutes. Remove from heat immediately and plunge into cold water.
  • Combine fennel, peas, carrots and beans in a large bowl.
  • To assemble dressing, mix lemon juice, dill, mustard, olive oil, garlic, sugar, salt and pepper in a small dish.
  • Toss fennel salad with dressing.
  • Warm a drizzle of olive oil in large frying pan and cook prosciutto until crispy.
  • Arrange salad on serving plate, garnishing with quartered egg and prosciutto.
  • Serve and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 480 calories, 50 g carbs, 8 g sugar, 17 g fat, 31 g protein, 16 g fibre

And what to do with the fennel tops you now have lying around? Pop them in a vase and you have an instant green centrepiece!