Lets go Co-La LA -la this summer with the yummy Cold Food Recipes

Lets go Co-La LA -la this summer with the yummy Cold Food Recipes
Highlights

Not many people know that summer is my favourite part of the year. Everyone is in a good mood, nature is at it's peak and you don't have to dress up to go out. The past few years , i have been travelling a lot and i did'nt have much of a summer.

Not many people know that summer is my favourite part of the year. Everyone is in a good mood, nature is at it's peak and you don't have to dress up to go out. The past few years, i have been travelling a lot and i didn't have much of a summer. So now that the weather is getting hot, all i can think about is the food i can make this year! I who cannot be fond of salad in summer, here you go...

Watermelon, Feta, and Mint Salad Recipe

Since the first time i was introduced to it, in 2004, watermelon and feta salad with mint has become a staple summertime dish at my place. And i've learned a few things when adapting that recipie for home use.

1) You can get rid of pretty much all the extraneous ingredients.

2) The quality of watermelon and, more critically, the feta is of utmost importance. and

3) A little zest goes a long way.

INGREDIENTS:

3 pounds seedless watermelon about 1 small or 1/4 large, rind removed, cut into 1 inch chunks ( about 2 pounds/ 1kg chunks after rind is discarded)

1 tablespoon i.e 15ml of juice from lemon, plus 4 (2inch) strips zest, removed with a sharp vegetable peeler.

3 tablespoons 45ml extra virgin olive oil, plus more for drizzling.

1/4 cup 10g roughly chopped fresh mint leaves.

upto 4 ounces 1 quart arugula leaves if available we can take this as optional.

Kosher salt and freshly ground black pepper(grounded)

4 ounces (110g) feta cheese

Directions

1. Place watermelon chuncks in a large bowl. Finely chop lemon zest. Add lemon juice and a half zest to bowl with watermelon. Add oil, mint, and arugula and toss until watermelon is evenly dressed. Seasonly lightly to taste with salt and pepper.

Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. serve immediately.

Kindly Note:

This dish greately depends on the quality of the feta. If you have options at your supermarket, look for true Greek or Bulgarian sheep's milk feta, which tends to be creamier and tangier than domestic cow's milk versions. To make this salad a meal, feel free to add other chopped ingredients. Try some fresh arugula leaves or some cubed cucumbers, halved cherry tomatoes, thinly sliced red onion, and a few small slivers of black olive. Or how about some thinly sliced chilly peppers for heat? I really loved what i made using with grilled and chilled corn along with some cilantro chopped together with the mint.

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size 1 Serving

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Amount Per Serving

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calories 51.8

Total Fat 1.0g

Saturated Fat 0.4g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.2 g

Cholesterol 2.2mg

Sodium 43.4mg

Potassium 199.9g

Total Carbohydrate 9.3 g

Dietary Fiber 1.0g

Sugars 6.9g

Protein 2.5g

Vitamin A 8.2%

Vitamin B- 12 1.9%

Vitamin B-6 8.8%

Vitamin C 20.0%

Vitamin D 0.0%

Vitamin E 1.4%

Calcium 4.6%

Copper 2.6%

Folate 2.6%

Iron 2.0%

Magnesium 3.7%

Manganese 4.0%

Niacin 1.5%

Phosphorus 4.1%

Riboflavin 4.8%

Selenium 0.9%

Thiamin 6.7%

Zinc 1.4%

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