The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.
| Prep Time: | 20 minutes |
| Ready in: | 20 minutes |
| Yield: | 5 servings, 2 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 3 tablespoons extra-virgin olive oil | |
| 3 tablespoons orange juice | |
| 1 tablespoon red-wine vinegar | |
| 1/4 teaspoon salt | |
| Freshly ground pepper to taste | |
| 8 cups watercress , tough stems removed, or mixed salad greens (5 ounces) | |
| 4 cups diced seedless watermelon (about 3 pounds with the rind) (see Tips) | |
| 1/4 cup very thinly sliced red onion (1/4 small) | |
| 2 ounces goat cheese , crumbled | |
| 1/2 cup chopped hazelnuts (2 ounces), toasted (see Tips) | |
Recipe Directions
- Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.
Tips: Melon selection & storage: Look for symmetrical
unblemished melons, without flat sides, that have a creamy yellow
spot on the bottom indicating ripeness. At 92% water, this fruit
should feel heavy when you heft it. Precut melon flesh should be
dense, firm and appear moist. Store in the refrigerator for up to
a week or keep in a cool, dark spot. Cover the cut surface of
melon with plastic wrap and refrigerate.
To toast walnuts, pecans or hazelnuts, spread nuts onto a baking
sheet and bake at 350°F, stirring once, until fragrant, 7 to
9 minutes. To toast sliced almonds, cook in a small dry skillet
over medium-low heat, stirring constantly, until fragrant and
lightly browned, 2 to 4 minutes.
Health Advantages: low calorie, low carb, low sodium, diabetes appropriate, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 5 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 224 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 13 g | Dietary Fiber: | 2 g | Cholesterol: | 5 mg | |||
| Fat: | 18 g | Sodium: | 171 mg | Saturated Fat: | 3 g | |||
| Protein: | 5 g | Potassium: | 337 mg | Monounsaturated Fat: | 12 g | |||
| Nutrition Bonus: | Vitamins A & C (45% daily value). | |||||||
| Exchanges: | 1 vegetable, 1/2 fruit, 1 high-fat meat, 2 fat | |||||||
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