Watermelon-Cucumber-Feta Salad

Hi! my beautiful friends. Summer is shining upon us. The days are longer, heat it brings is everlasting and the temperatures is soaring. If you know me, I just can’t bear the not-so-humid hot weather in California. And, one way I am beating it is with this super light, watery and delicious Watermelon-Cucumber-Feta Salad. Also, apart from the food, these are some of my must-haves in your bag to take care during summer –

1. Neutrogena SPF 70 sunscreen

2. Lots and lots of water

3. An umbrella

4. Light and refreshing food like watermelon, cucumber, yogurt, strawberries, and much more. They not only keep the body water content high but also they don’t bloat your gut, unlike processed foods.

Here is the recipe for this awesome Watermelon-Cucumber-Feta Salad:

Ingredients: Serves 1

A melon baller. I use this
1/2 watermelon
2 thinly sliced seedless cucumber (I bought mini ones for this salad)
1 tsp feta cheese
1/2 tsp Black salt (Kala Namak, you can purchase it from Indian Grocery stores)

Method:

*Ball a melon to get like 25-30 balls
*In a bowl, toss the watermelon balls, cucumber, feta cheese and black salt for 20 seconds or unless completely mixed.
*Serve right away. Do not add salt if you plan to serve later.

Stay cool lovelies <3

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Vegetarian Caesar Salad

Caesar Salad has always been my favorite salad for 2 reasons:

  1. It has no greens, and
  2. Croutons. Croutons. Croutons <3 <3

I hardly cared about what kind of dressing is being used in this salad. But recently I found out that they use Anchovies (An anchovy is a small, common salt-water forage fish) in the store-bought dressing. And you wouldn’t believe how shocked I was. I decided I will try to recreate my own salad dressing using Vegetarian ingredients.

 

Ingredients: 4-5 servings

For the Vegan Caesar Dressing (~1 cup):

2 tbsp Maisie Jane’s unsweetened cashew butter
1/4 cup lukewarm water
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/2 tbsp Dijon mustard
1/2 tbsp vegan Worcestershire sauce 
1/2 tsp sea salt 
1/2 tsp black pepper powder

For the salad:

2 small washed heads of romaine lettuce
1 cup garlic croutons
2 tbsp Parmesan cheese

Method:  
*In a small bowl, combine cashew butter, Parmesan cheese, Worcestershire sauce, dijon mustard, and lemon juice. Season it to taste with salt and black pepper. If you refrigerate it, the dressing thickens. Please keep it at room temperature if you plan to serve soon.
*Tear the lettuce with your hand and place it in a large bowl. Add the dressing, Parmesan cheese, and seasoned croutons. Toss the salad and serve immediately 🙂

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky