Six Tastes Watermelon Salad

Nothing can beat this refreshing six taste salad which is sure to impress your family and guests. This salad is great for summer potlucks or picnics being a no cook dish that can be increased to large quantities easily. Savor all the 6 tastes instantaneously in one meal!




Ayurveda teaches that all six tastes should be eaten at every meal for us to feel satisfied and to ensure that all major food groups and nutrients are represented to stay healthy. The six tastes includes sweet (watermelon, blueberries), sour (orange), salty (salty olives), pungent (green chilly, pepper, onion, mint) and astringent (cucumber, blueberries). For more details dip into "Eat Taste Heal"An Ayurvedic Guidebook and Cookbook for Modern Living.



Watermelon salad can also be perfect as a side to a grilled dish. This effortless six taste salad is naturally flavorful and attractive with its vibrant colors yet the best coolant for summer.


 A melon baller is a small spoon-like prepping tool used to cut round shaped sections of melons. Gently press the tool into the melon's flesh and rotate it to scoop out the melon balls. If you do not want to make balls, you may simply dice them into small chunks.






Cuisine: International
Category: Salad, Appetizer, Side
Level: Very Easy
Servings: 4

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 148
% Daily Value *
Total Fat 8 g12 %
Saturated Fat 2 g8 %
Monounsaturated Fat 5g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 2 mg1 %
Sodium 162 mg7 %
Potassium 198mg6 %
Total Carbohydrate 17g6 %
Dietary Fiber 2 g7 %
Sugars 12 g
Protein 2 g4 %
Vitamin A14 %
Vitamin C38 %
Calcium2 %
Iron3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ingredients:

Extra virgin olive oil - 1 tablespoon
Black pepper powder - 1/2 teaspoon
Thai green chilly - 1- 2 (chopped)
Watermelon - 3 cups (balls or diced)
Cucumber (small) - 1 thinly sliced
Red onions - 1/2 cup (julienned)
Orange - 1 (peeled and cut into thin wedges)
Blueberries - 1 cup
Green olives stuffed with pimentos - 1 cup
Cheese - 1/4 cup ( check notes)
Mint leaves - 1/4 cup ( thinly sliced)


Tools required :

Melon Baller - optional

Preparation:

1. Using a melon baller scoop out the watermelons into your desired size or you can simple cut the melons into cube as well. 
2. In a large bowl, combine olive oil, pepper and green chillies and give it a good stir. 
3. To this add the fruits and veggies. Toss them gently to coat well. Sprinkle the grated cheese and mint leaves evenly.
4. Serve immediately or good to refrigerate up to 4 hours. 

Tips and Notes:

  • I did not add salt to this salad as olives are always salty. Since olives contain a chemical that makes the skin bitter, salt is added to balance it out. 
  • If you opt crumbled feta cheese or go with any grated cheese you like. I had pepper jack  handy to simply julienne and toss it. 

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