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Super Hydrating Watermelon Salad

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After a good sweat session the only things I want to eat are cooling, refreshing, and rehydrating. Of course, my body naturally wants to replace liquids lost, but I also feel so much better about myself when I replenish my body with nourishing nutrients!

Whether it’s a yoga session, workout, or infrared sweat, nothing is better to follow it up with than my Super Hydrating Watermelon Salad. The main ingredients of this salad have a water content over 90%. Watermelon contains 91.5% water, watercress 93%, and radish 95.3%…we are talking some of the most hydrating whole foods you can eat!

Besides being super hydrating, watermelon is packed with essential nutrients. It’s a good source of beta-carotene, which fights cancer cell and tumor growth. Our bodies break down beta-carotene into vitamin A, which promotes red blood cells and new cell growth. Watermelon is a regenerating food, that neutralizes harmful free radicals, protects our skin from sun damage, and protects our heart from cardiovascular disease!

I grill the watermelon for a few minutes to release a smoky flavor and retain the juiciness. This is a twist that makes it much more versatile than traditional picnic fare. I think you’re going to love trying watermelon in a whole new way!

Rezept für 2 Portionen

Super Hydrating Grilled Watermelon Salad

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½ watermelon small, rind removed, cut into wedges
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1 cup watercress removed
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¼ cup olive oil plus 1 tablespoon olive oil
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2 tbsp sprouted pumpkin seeds organic
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2 radishes organic, thinly sliced
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2 ozs. herbed cashew cheese (I use a local brand “Lick” Probiotic Peppercorn Cashew Spread or Nairy Dairy Herbed Cashew Cheese)
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1 handful basil micro-greens or cilantro micro-greens

Heat the olive oil in a small pan over medium heat and add the basil leaves. Allow this to simmer for several minutes on medium heat, releasing the basil flavors into the oil. After 4-5 minutes, remove pan from heat and allow to cool.

Preheat grill, and brush lightly with olive oil. Place the sliced watermelon wedges on grill for 2 minutes on medium high heat. Flip wedges and grill additional 2 minutes on other side. You will see even char marks. Remove from grill and set aside.

Toss the watercress leaves and radish slices in a tablespoon of organic olive oil, season with salt and pepper.

To arrange the salad, start with layering the watermelon, top with watercress leaves and radish mixture, sprinkle with pumpkin seeds, and dollops of the herbed cashew cheese. Drizzle the fresh made basil oil over the entire salad and finish with a basil or cilantro micro-green garnish. Save any leftover basil oil for another time!

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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