Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Summer is time for fresh, colorful salads – and melons! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to cut a melon (whether it’s a honeydew, cantaloupe or watermelon!) and use it to make a bright, refreshing salad with citrus dressing. Scroll down for the recipe!
Use a melon ball scoop to create little balls from each of the melons. Place them in a large bowl.
Make the citrus dressing: In a small bowl, combine the lemon juice, lime juice, sea salt, honey and mint. Whisk together. Pour over the melon balls and gently toss until evenly coated. You can serve right away or chill before serving. If you refrigerate it, stir the salad again just before serving.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Serves 4-6
A colorful, heart-healthy salad that highlights seasonal vegetables.
Ingredients
Salad:
½ head radicchio, chopped
½ cup chopped fennel bulb
1 mandarin orange, sliced
2 tablespoons sliced almonds
2 heads Belgian endive, cored and sliced
3 heirloom rainbow carrots, peeled and diced
5 cups chopped romaine lettuce
Dressing:
½ cup olive oil
⅓ champagne vinegar
1 tablespoon maple sugar
½ teaspoon sea salt
1 teaspoon prepared yellow mustard
Juice of one small orange
Method
1. Combine all salad ingredients in a large bowl.
2. In a small bowl, combine all dressing ingredients. Whisk well to blend.
3. Just before serving the salad, pour desired amount of dressing over the salad and toss to combine. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
