Goat Cheese, Watermelon + Cucumber Salad ie: the best salad i’ve ever eaten

I never thought I’d say that.
Ever.
Ffffffff.
But honestly, I had two helpings.

I like to think of myself as a healthy person. I’m quite a balanced eater, I exercise, I drink water instead of soda.
But recently, I’ve been feeling a little meh.
It’s probably all the meals I’ve eaten outside and well, a little too much dessert.
I’ve realised that my fruit + veg consumption has basically dropped to ZERO.
I’ve eaten absolutely NOTHING (naturally) green and the only fruit in my house was this decaying apple, now home to 17272827 fruit flies.

Which is why, I decided to set a goal this month. I’ve always been terrible with resolutions, these one year plans just don’t sit well with me. So, I’ve set a “month goal.”
This month, I’m loading up on fresh produce. Green smoothies, salads and fresh juices…Mmm, yes.

ANYWHO.
Back to this salad.
Oh my gawwww. Loaded with salty (super fresh!) goat’s cheese, maple-candied nuts, juicy watermelon balls and lettuce, I COULDN’T STOP EATING THIS.

Oh, a quick note on the cheese.
My parents just got back from a trip to Spain and they returned with LOTS OF FOOD. All for me, obviously.
The star? This hunka fresh cheese. Mmyum. I’m a major Goats cheese lover, so, I went absolutely crazy the minute my mum pulled the beauty of the bag.
IT’S JUST SO SO GOOD.

The nuts I’ve used, are a mixture of sunflower seeds, almonds and sesame seeds all candied in Maple syrup. But mostly, just sunflower seeds.
Also a product of Spain.
And so so addictive.
Someone come eat these with me.
Bye.

Goat Cheese, Watermelon + Cucumber Salad with Maple Candied Sunflower Seeds

Serves 2

1/2 head Romaine lettuce, cut up
1/4 cup salty goat cheese
(use more. Do it!)
A handful maple-candied nuts (use other nuts, omit or even make your own. Heat up a little maple syrup/honey and a touch of granulated sugar and toss the nuts in it at a low temperature. Watch carefully so that it doesn’t burn)
1 cucumber, diced
5 big green olives
5 watermelon “balls” (you can use cubes. Cut up a watermelon and uses pieces)

Dressing
2 tbsp balsamic vinegar
1 tbsp each maple syrup and olive oil

To make the dressing:
Put everything in a bowl and whisk

To make the salad:
Combine the leaves, olives and cucumber in a bowl.
Add the dressing and toss to combine.
Too with watermelon, the nuts and sprinkle on hunks of cheese.

FEED YOUR FACE.
unf.

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Arugula, Garlic Chicken and Goat Cheese salad with Balsamic Dressing

Salads are not cookies

But still, pretty darn delicious.

image

 

Not all salads are tasty though.

And not all salads aren’t cookies.

Erm, what? Of course, salads aren’t cookies. They aren’t supposed to be. The day we start putting leaves and chocolate chips together is the day I give up on humanity.

That being said, what I meant by that is that some salads are SO UNHEALTHY that they’re no better than eating cookies (which is never a bad thing, but, you know, HEALTH). The amount of cream and fat they put in those bottled dressing is horrifying.

Oh and, those “diet dressings”? Notice how diet has the word die in it? Honestly, with the amount of chemicals in those creamy, destructive bottles you might just get a heart attack.

 

BUT

Do not lose faith! It is possible to make healthy eating delicious at home! Honestly, if done right, salads aren’t all that terrible.

They can actually be really, really tasty. So here’s my favorite salad recipe!

Enjoy!

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Arugula, Garlic Chicken and Goat Cheese salad with Balsamic Dressing:

 

For the dressing;

1/4 th cup balsamic vinegar (4 tbsp)

2 tbsp extra virgin olive oil

1 tbsp honey/pure maple syrup (more if you like it a little sweet. Taste!)

Pinch salt

 

Combine all the ingredients in a bowl and whisk with a fork to combine.

Set aside.

 

For the chicken:

 

1 cup chicken breast, sliced

1-2 large garlic cloves, sliced

1 tbsp olive oil

Salt and pepper to taste

 

Whack the chicken to flatten it. It cooks faster this way.

Meanwhile, heat a frying pan over moderate heat and add the olive oil. Toss in the garlic till brown and slightly crisp. Now add the chicken and the seasonings. Cook till it’s no longer pink.

Let it cool before adding it to the salad.

 

 

For the salad:

4-5 cups of arugula/rocket

¼ – 1/3th cup goat cheese/chevre crumpled (Feta also works nicely)

½ cup sliced cherry tomatoes

½ sliced red and yellow bell pepper each

2-3 tbsp’s or more of sliced olives (green/black/both)

Garlic chicken

Dressing

 

Toss everything (apart from the cheese) in a large bowl. Add the dressing, toss again. Add the cheese and serve.