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Recipe: Anti-Inflammatory Thai Melon Salad

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With all of our talk lately about the benefits of watermelon and other UV protective foods, we thought you’d love this summer-inspired recipe. Watermelon contains anti-inflammatory antioxidant compounds. It’s low in calories and just plain delicious!

This recipe combines some unlikely ingredients to create an unforgettable taste. If you’re not that adventurous, just add the lime juice and a little sugar.

Serves four as an appetizer or side dish.

4 c. chilled melon cubes or balls (a mix of cantaloupe, watermelon and honeydew is good)
1 T. brown sugar
2 T. lime juice
2 T. cilantro, finely chopped
1 clove garlic, pressed or finely minced
2 serrano chilies, deseeded and thinly sliced
2 T. unsalted peanuts (optional)
2 T. Thai fish sauce (optional)
2 T. tiny dried shrimp (optional)

•    Prepare melon cubes or balls.
•    Mix the brown sugar, lime juice, garlic, chilies and fish sauce in a small bowl.
•    Rinse the shrimp and pat dry. Chop shrimp and peanuts and add to dressing.
•    Put melon cubes or balls in a shallow dish and pour the dressing over them. Refrigerate until served, tossing occasionally to mix ingredients. Serve chilled.

Nutritional Information per Serving:
130 calories, 6.7 g protein, 18 g carbohydrates, 4.8 g fat (.7 g saturated), 0 mg cholesterol, 1.7 g fiber, 300 mg sodium.

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