About Watermelon Salad

Watermelons are excellent source of Vitamin A which help to maintain the eye health, Vitamin C which strengthen your immunity, prevent cell damage and Vitamin B6 which helps to convert protein into energy and helps in brain function. In this salad we are also using toasted pumpkin seed which is high in calories but on the positive side pumpkin seed are rich in mono -unsaturated fatty acids (MUFA) that helps lower the bad cholesterol. Research shows that Mediterranean diets which are rich in MUFA prevents coronary artery diseases. Other than this pumpkin seeds are also packed with fiber, vitamins, minerals and various healths promoting antioxidant. Pumpkin seeds are good source of vitamins like B- complex and vitamin B-6 and folates. It is also good source of copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Consumption of pumpkin seed boost the immune power of our body. Today we are taking this two healthy ingredients water melon and pumpkin seed and making a very appetizing salad.

Watermelon 1 deseeded cubed or scoop balls
Onion 1 small finely slice
Simple syrup ¼ cup
Olive oil 1tbsp
Lemon juice 2 tbsp
Ginger juice 1tsp
White pepper ¼ tsp
Black salt to taste
Crumbled feta cheese ¼ cup
Pumpkin seed (toasted) 1 heaping tbsp
Walnut 8 to 10 chopped
Fresh mint leaves 1 tbsp chopped

Cut the watermelon in triangles and then with a small fruit scooper scoop small deseed scoop. Take them in a bowl. Now in bowl mix simple syrup, olive oil, lemon juice, ginger juice, white pepper, black salt. Mix well. Now mix half of the vinaigrette with water melon and sliced onion. Place it on a serving bowl now sprinkle crumbled feta, toasted pumpkin seed, walnut and mint leaves and then drizzle rest of the vinaigrette. Have it as healthy snacks or serve it in a brunch with grilled fish or meat. I am sure you will love it.

Create Summer Fruit Salad

Fruit doesn’t have to be eaten as is for dessert. Liven things up a bit so that everyone will want more. Start with a lunch fruit salad and add a dressing. This is not your vegetable salad dressing. Think sweet and tangy and delicious.

Here are some ideas for toppings and dressings for your summer fruit salad:

• Yogurt and orange juice

• Brown sugar, orange juice, lemon juice, vanilla extract

• Sugar, cream cheese, lemon juice

• Yogurt and honey

Dressings can be served on the side or poured over the fruit salad. Toppings with brown sugar can be boiled to create syrup. Toss it with the fruit. Either way, you create a tasty dessert for a hot summer night. Beware of the extra calories you are adding too.

Fruit salads are not necessarily like traditional salads but they can be just as filling. It all depends on the type of fruits that you include in your creation.

Fiber is your friend. There are several summer fruits that contain a boatload of fiber. As you know fiber fills you up and also helps to flush fat from your digestive system. To boost your intake, include fruits like apples, pears, berries, guava and kiwi. All would make a nice addition to your salad.

Try sweet summer fruits. Many types have natural sweetness that can satisfy even the pickiest sweet tooth. These can be your base for your salad. Suggestions: peaches, nectarines, watermelon and strawberries.

Have you heard the adage, “Too much of a good thing…”? That applies to fruit as well. So you get the sweet taste but not too syrupy especially for a meal, add some tangy citrus fruit to your salad. Suggestions: oranges, pineapples, tangerines, lemons and limes.

Some fruits can turn brown quite easily when exposed to air. Your creation might lose its appeal if the flesh looks mottled when it comes time to eat it. Try tossing your fruit with lemon juice to keep it from going brown after being cut.

To put your summer fruit lunch salad together, start with your favorite greenery. Some use lettuce leaves or kale or turnip greens. This keeps the juice with the fruit so it stays juicy from the time you serve it up until the last bite.

Sushi Salad

1 cup Long grain white rice
1 ¾ cup Water
1 Avocado
1 cup Mini carrots
1 Cucumber
4 Imitation crab sticks
1 cup Frozen shrimp
French fried onions
Sriracha mayo
Soy Sauce

1. Steam or boil carrots just enough to soften. Cut them into small lengthwise pieces. Place in a cup in refrigerator to cool. Peel and cut the cucumber in like pieces, also place in a covered container in the refrigerator.

2. Put water and rice into a covered pot and let soak for at least a half hour. I let mine sit over night. When ready to cook bring to a boil uncovered and then cover and simmer 10 minutes or until the rice has absorbed the water.

3. Let rice cool enough to then refrigerate or chill.

4. Run shrimp under a stream of cold water to thaw. Put in appropriate sized bowl.

5. Cut imitation crab into small bites. Put in another appropriate sized bowl. Place both in the refrigerator.

6. When all these ingredients are ready to be combined first make a bed of sticky rice in the bottom of your bowl. Cut your avocado in half and remove the pit. Use a spoon to scoop out the contents in one piece and then dice each half into 4 slices. Place 4 slices fanned out on top of 1/3 of the rice in each bowl.

7. Place cucumber sticks on another 1/3 of your rice. Place the carrot sticks on the last 1/3.

8. I served the salads just like this with the options to add shrimp and/or imitation crab and then dress it yourself with french fried onions, Sriracha mayo and soy sauce to taste but you certainly can prepare the entire salad for your guests.


The pomegranate fruit has become an everyday ingredient in all of my weekly salads. I know it’s a fruit but I’m a great believer in mixing vegetables and fruits together in my salads. This gives me unique tastes every time and also stops my salads becoming bland and boring. When your food becomes repetitive and boring you will generally over time stop eating the food altogether. Some people already find salads hard to eat so by mixing the different fruits and veggies together you will have a different taste every week. After a few weeks of eating the salads you will have found the taste you like.

This salad that I like might not be to every ones taste but you can always use the idea and tweak the ingredients to suit your taste.

1. A small bag of baby spinach leaves.
2. 7 small baby tomato’s.
3. ½ cup of broken feta cheese
4. ½ cup of broken walnuts
5. The seeds from one pomegranate fruit
6. ¼ of a red onion
7. 2 tablespoons of virgin olive oil
8. 4 tablespoons of balsamic vinegar

Place the spinach leaves in the salad bowl after you have washed them. 10 -15 leaves should be enough.

Cut the baby tomato’s in half and place in the bowl along with the walnuts, feta and red onion.

Place or sprinkle the pomegranate seeds on top and pour the balsamic vinegar and olive oil over the top.

Fruity Chicken Salad

Even though they are relatively a cheap place to eat, I still like trying to cut corners on spending as little money as possible. I like coming up with my version of how I make something you buy at a fast food restaurant. It’s healthier, cheaper and probably taste better than the original. Here, I will share my Fruity Chicken Salad sub. This is a recipe where you can put your own creativity into what ingredients you like in your sub sandwich.


12-16 oz can chicken

1/2 cup grapes (red, green or both)

1 celery stalk

half onion

1/2 cup mayo

1 peach yogurt cup

1 tsp rosemary

2 tbsp dill

1/4 cup green peppers

1/2 cup of raisins, cranberries & almonds


black olives

hot pepperjack cheese


In a large mixing bowl add the can chicken drained. Chop your onions, celery and green pepper small and add to chicken. Add the fruit mix with almonds in along with the grapes. Add the mayo and peach yogurt and mix well with the ingredients. Add the dill and salt and pepper to season. Don’t skimp on the dill, it gives the salad a nice flavor after it’s been in the refrigerator. The longer in the fridge the better tasting. Choose your favorite bread. I use any kind of bread but if I’m making subs, I will use an Italian loaf or french bread. I cut the loaf in half then slice the half separating the top and bottom. I use two slices of pepperjack cheese to line the bottom bread then top with my cold chicken salad. You are ready to dress you sandwich. I like lots of black olives, spinach and cucumbers lined neatly across the sandwich. You can choose whatever toppings for your sandwich according to your taste. I don’t use any other dressing on mine because the mayo and peach yogurt is enough but you can. Fold the sandwich together and you have fruity chicken subs.

Presenting a Vegetable Tray

1. Color

Be as generous as you can with the visual sense. Remember that most people will choose their meal by the way it looks. With vegetables you have nature’s creativity by your side. Choose as many different colors as you can: red tomatoes, pink reddish, green lettuce, yellow pepper, purple eggplants, white horseradish and orange carrots. When arranged with taste, you’ll see a rainbow displayed before your eyes.

2. Love

Yes, indeed! Love what you’re doing, every moment of it, and everyone will enjoy it. From the plate you’re choosing to display the vegetables on, to the sorts you buy from the market, you must feel enthusiastic every step of the way. Cut them with care and let your creativity take hold of you when preparing the tray, play with colors and texture, don’t bother to follow some “rules” you read or heard about. The best way for you is what comes from your heart. People have a six sense and will perceive the feeling you put into it; they will feel attracted to your vegetable plate like bees are to honey.

3. Dressing

Choosing the right dressing to dip the vegetables into can be a little difficult. You can try something special and fancy to surprise your guests, but this can be tricky if you are not a greatly experienced cook. The one thing that will not fail you is garlic sauce, with or without sour cream. Alternatively, you can have a lighter dressing, for people who don’t fancy garlic that much. Try an easy mixture of salt, oil, vinegar and spices that would season the vegetables just the right way.

Make Blackened Steak Salad

Your steaks should be sliced into small strips and laid out on a plate. Smother the steaks in your Cajun blackening sauce. Flip them over and smother the backside. Then place the steak strips into a re-sealable plastic bag and pour the remaining Cajun blackening sauce into the baggie. Seal the bag and place in refrigerator for approximately two hours.

When you’re ready to make your salad (and after 2 hours of marinating the steaks), you’ll want to place the steak strips into the broiler. They will cook fast, so keep an eye on them (anywhere from 4 to 5 minutes per side). Cook them to your preference.

While the steaks are in the broiler, you’ll need to make the dressing. Once again, you’ll need to crush the garlic and let it sit before mixing it with the other ingredients. Crush the 4 peeled garlic cloves into a small bowl and let sit for at least 10 minutes. While you’re waiting on the garlic, combine the other dressing ingredients into a bowl and mix thoroughly (lemon juice, Worcestershire sauce, Dijon mustard, Tabasco sauce, and olive oil).

Check your steaks! If they’re cooked to your liking, remove them and place on a plate and set them aside.

Mix together the 4 cloves of crushed garlic and the salad dressing.

Next, prepare the salad. Remove your chilled romaine lettuce from the refrigerator and tear it into bite-size pieces and place into a large bowl. Add the garlic croutons, parmesan cheese, and sliced cherry tomatoes. Next, pour in the salad dressing and toss the salad until dressing is thoroughly mixed with the lettuce.

Prepare four plates with an equal amount of salad. Slice the steaks into small pieces and layer the tops of the salads with equal amounts of steak, and enjoy!

The listed ingredients are enough to serve four people.

Blacked Steak Marinade:

1 / 2 cup of extra virgin olive oil

3 teaspoons of Cajun style blackening seasoning

1 peeled garlic clove

4 tenderloin steaks (6-8 ounces each, trimmed of fat)

Salad Dressing:

4 peeled garlic cloves

3 tablespoons of lemon juice

1 tablespoon of Worcestershire sauce

1 tablespoon of Dijon mustard

1 / 2 teaspoon of Tabasco sauce (or equivalent)

1 cup of extra virgin olive oil


2 heads of romaine lettuce (rinsed and chilled)

10 cherry tomatoes (rinsed and cut in half)

2 cups of garlic croutons

1 / 2 cup of Parmesan cheese

Making a Healthy Salad

Take in Lots of Vegetables

Below 25 calories in every serving, fresh veggies are an ideal add on to any kind of salad. To vary the nutrients it is best to vary your ingredients, you will be able to have a good amount of vitamin c, fiber, folic acid, antioxidants and potassium. Do avoid vegetables which are covered with mayonnaise or having been fried. Your salad recipes with chicken may include peppers, cauliflower, radish, onions, cucumbers, shredded carrots and broccoli.

Include some Brown Rice

Including brown rice in your salad makes you feel full for a longer period of time and it will add a distinct taste to it. Brown rice is high in complex carbohydrates and fiber that will improve your energy levels and gives your body the nutrients that it requires to function properly.

Include Protein Rich Foods

One of the ideal ways to make a tasteful salad which keeps you full for longer hours is to include protein rich foods like chicken breasts, bean, tuna fish, lean steak or shrimp. You may likewise include green soybeans, boiled eggs, baked tofu, or low fat cheese. By including these ingredients, you will be able to convert your salad into a healthy complete meal.

Make Use of Homemade, Raw Dressings

Rather than loading your salad with commercial sauces and dressings in saturated fat, experiment and create your own dressings. You may use additional canola oil, virgin olive oil, flax seed oil, lemon juice, avocado, yogurt or apple cider vinegar. If you prefer a cheese dressing, you may use low fat mayonnaise, crumbled blue cheese, white vinegar, garlic powder and parsley. Create a healthy homemade dressing by making a simple grapefruit and shallot dressing. This dressing provides a good amount of vitamin C and A. You can replace mayo with a yummy avocado-yogurt dressing. This tasteful Greek yogurt is best over crisp vegetables and fruits.

Include Herbs and Spices

Put some new flavors to your salads by putting herbs and spices like parsley, basil, cumin, mustard, flavored vinegar, curry, coriander and others. A tablespoon of chopped green olives or toasted nuts could be added.

Quinoa Salad Dressing

First Prepare Your Quinoa

Before you can make up your delicious salad you need to pre boil your Quinoa. You need to boil one cup of Quinoa up with 2 cups of water. But do not heart search about this too much. As long as it doesn’t boil dry your Quinoa will absorb all the liquid over ten to twelve minutes. I prefer not to cook my Quinoa for longer than this as I like it to have a crunchy feel to my salad. If you cook Quinoa for too long then it can go a bit soft and mushy. Once your Quinoa is cooked and ready, put it to one side to cool down for an hour.

Prepare Your Salad Ingredients

You can put almost anything into a Quinoa salad but do not overdo it. Some people over complicate things and end up with too many tastes. I tend to limit myself to three or four ingredients in addition to the Quinoa itself. My favourites include peppers, tomatoes, cucumber, peas, sweetcorn, spring onion, kidney beans, lentils, haricot beans and chick peas. I also like to mix red and white Quinoa together as the salad base just because it makes it look so colourful and appetising. Chop up you chosen ingredients and mix them in with the Quinoa you have cooled. Once you have mixed everything together you can mix your Quinoa salad dressing and pour that over your dish.

5 Delicious Quinoa Salad Dressing Recipes

This is where the clever bit comes in. It is best to match the dressing ingredients with the Quinoa salad mix you have prepared. Having said that I find that Extra virgin olive oil and balsamic vinegar goes with almost everything. All you do is add a few tablespoon of each ingredient to your salad and toss everything together. Make sure that all the salad is covered by the salad dressing. The second simple Quinoa salad dressing is freshly squeezed lemon juice and chopped basil leaves. I always have fresh basil growing in my kitchen as it is very versatile. I suggest you do the same. Squeeze two lemons and add up to fifteen chopped basil leaves to it. Then add to the salad as before.

The third Quinoa salad dressing is freshly squeezed lemons with grated ginger. This is very sharp and tangy and will liven up any salad mix you have prepared. The fourth Quinoa salad dressing is slightly different. This is a sweet dressing with pouring honey and freshly squeezed orange juice. The amounts depend on your taste buds. You can use these to sweeten up peppers that are not as sweet as they should be. You can also use it with fresh fruits for a dessert Quinoa salad. Most of the berry family will work with this dressing as well as grapes and chopped apples or pears. I tend to just mix up whatever I feel like at the time, but then I am a bit ‘gung ho’ like that. You need confidence to do that.

The final Quinoa Salad Dressing Recipe is slightly heavier and needs to be used with a bit more care. You need to roast some cumin seeds for two or three minutes and then add some chilli powder and freshly chopped garlic cloves.

Some people just add curry powder instead but I like to use the fresh herbs and spices. This dressing is ideal for legumes and vegetables. It makes a great contrast to the lighter ingredients you might be having on your plate.

The Five Salad Dressings Summarised

Extra Virgin olive oil and balsamic vinegar
Basil leaves and lemon
Lemon and Ginger
Honey and Orange Juice
Chilli Powder, Cumin seeds and Garlic

Raw Red Cabbage

Cabbage comes in a few colors, but I love red cabbage the most.generally cabbage offers a lot of health benefits. Especially raw cabbage. Cabbage contains a lot of vitamin c, minerals, detoxifies the body, helps with hangovers. Vitamin c and sulfur which is a mineral that cabbage contains, help keep your skin, hair and nails pretty. Beware though, make sure it is OK with your doctor to eat cabbage. I know that people with thyroid problems shouldn’t eat cabbage.

I found a little time to share my newest happy belly discovery with you. You can eat this salad as a meal, edit ingredients, add to meals. Whatever your creativity allows. In addition, this salad is very budget friendly, since Cabbage is cheap, at least in the state I live in, which is California. I also guarantee that if you use this salad as a meal you will be energized and not ready to fall asleep, as you would be with a heavier meal. For example, when I eat a steak I get very tired right away, but with this stomach butterfly, I get re-energized and ready to go.

I came up with these ingredients as I was looking trough my fridge. In my belief I came up with this recipe, there might be an identical recipe somewhere out there, but I haven’t heard of it. All you need for this raw, healthy, delicious snack/meal/side dish is:

One Lemon,

Half of a Red Cabbage,

Two Carrots


1 Clove of Garlic

Little bit of Olive Oil

Salt to taste

Pepper to taste

1 teaspoon brown sugar

Shred all the ingredients, add oil, salt, pepper, garlic (fine diced), brown sugar, squeeze the lemon juice into the salad and mix well. There you have it, simple, easy, delicious! You can actually add walnuts to top it off!