A Summery Watermelon Salad

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I really like watermelon. Actually, that’s an understatement. I am infatuated with it. If it were legal, I’d marry one. A big round sweet delicious one. In fact, I remember buying a ridiculously massive watermelon in Haifa, Israel three years ago. The dark green ton of deliciousness only cost me ONE dollar (unbelievable, right!) but it was a bitch to carry home. Anyways, long story short, I loved it. I ate it ALL for lunch then I threw it ALL up for afternoon tea. Sorry, that escalated quickly. I apologise for taking things to a gross level.

Watermelon is one of the most hydrating summer foods. In fact, every bite is roughly 92% H2O! In addition, the antioxidant lycopene in watermelon gives our bodies strong UV-defense properties that work in tandem with our sunscreen to keep us sun-safe all summer. Watermelon is also a surprising source of iron – important in maintaining healthy red blood cell production which leads to healthy nails, luscious hair and clear and radiant skin.

Similar to watermelon, cucumber is also packed with water (95% to be exact). In addition, cucumber is my sweet mama’s number one beauty secret – super rich in silicon, cucumber is vital in boosting skin elasticity and moisture.

1 cup of watermelon, diced into 2cm cubes
1 cup cherry tomatoes, cut into halves
1 cup cucumber, diced into 2cm cubes
1/4 cup crumbled goats cheese (omit if vegan or dairy-free)
a bunch of fresh mint leaves
juice of half a lemon
1 tbsp cold-pressed olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Mix all ingredients together in a bowl and nom nom!

 

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