Watermelon Salad
This watermelon salad is SO refreshing and will make the perfect addition to your Labor Day plans. The pistachios and feta provide some fats and protein to stabilize blood sugar levels, but I recommend eating this alongside a meal for sustained energy throughout the day.
While I did not include this in the original recipe, adding some freshly sliced basil or mint adds a nice pop of flavor to this dish!
If you enjoyed this recipe, you’ll love the Carb Compatibility Project™. It’s Erin's four week signature nutrition plan where we help you eat to regulate your blood sugar, get your energy back, support your liver, support your gut, and FEEL GOOD.
INGREDIENTS
For the salad:
1/2 a watermelon, cubed. Roughly 6-7 cups
4 Persian cucumbers, halved & thinly sliced
1/2 carton of strawberries, thinly sliced
1/2 cup of pistachio halves or pieces
3-4 oz feta cheese, if tolerated
For the dressing:
2 Tbsp lime juice
2 Tbsp olive oil
Pinch of salt, can add more to taste
INSTRUCTIONS
Chop your produce and transfer to a large bowl with the feta and pistachios.
In a small bowl, combine the olive oil, lime juice, and salt to make the dressing.
Toss the watermelon salad with dressing and store in the fridge.
I like to let this chill for at least 1 hour before serving.
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Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
