Summer is nearly here and this Watermelon, Raspberry, & Quinoa Salad with Ginger Mint Dressing is an easy-fix for upcoming pool parties, picnics and patio dining.
Fully-loaded, this watermelon salad won’t leave you hunger a few minutes later. It’s actually quite hearty with quinoa, sunflower seeds, feta cheese, loads of greens, juicy watermelon and raspberries.
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Why I love this watermelon salad, other that the amazing taste: Fresh ingredients to fuel my adventures, no cooking, stunning as a side dish but hearty enough for a main course (especially if you add some shrimp or salmon!).
I love how watermelon is a refreshing and delicious addition to salads, providing a burst of sweetness, hydration and nutrients. It’s also a smart way to use up leftover watermelon, if you purchased a big one! By the way, check out this post on how to efficiently cut up a jumbo-sized watermelon fast.
Ginger Mint Dressing, so fresh and fragrant!
Let’s talk about the fresh, invigorating, and aromatic dressing. Ginger Mint Dressing is so simple to make with just a quick blast in a personal-sized blender. It’s also a smart way to tackle mint that likes to take over gardens this time of year. Now and then, I pull out my juice to make Ginger Juice (and store in small portions in my freezer). Check out my tips on Juicing Ginger Root. However, if I’m “out of stock,’ for convenience I just rely on bottled ginger juice or the little ginger juice shots you can buy in the fresh juice section of the produce department.
This Ginger Mint Dressing also makes an amazing marinade for fish and shrimp.
Watermelon, Raspberry & Quinoa Salad with Ginger Mint Dressing.
Prep Time
15mins
Total Time
15mins
Hydrate and invigorate with this juicy fresh salad featuringwatermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing.It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.
Add salad ingredients to bowl. Then add all dressing ingredients to small blender and process until mostly smooth. If you don’t have ginger juice, you can sub watermelon juice (from the watermelon prep run off) and a ½ teaspoon of finely grated ginger. Pour dressing over salad and gently toss. Best eaten same day as dressed – serves 4 as a side.
Note: This post is sponsored by Watermelon.org. However, all opinions, comments and enthusiasm remain my own.
Hello to spring and howdy to watermelon salads! No more hot and heavy soups for supper, the weather is warming up, my mood is lightening up, and my plate is filling up with all the beautiful produce of the season!
Making a savory-sweet watermelon salad is life . . . literally life, seeing as how many health benefits watermelon offers including vitamins, minerals, fiber and phytonutrients. Watermelon is cholesterol-free, fat-free, sodium-free, and has 80 calories per 2-cup serving. It contains nutrients that support heart health, like magnesium (6% DV) and phosphorus (2% DV). Each serving also has 25% DV of vitamin C which is important for growth and repair of tissues in all parts of your body. Perhaps my favorite thing about watermelon (other than the sweet taste and natural energy it provides for my training) is that 92% water which helps me stay hydrated.
Other reason to incorporate watermelon salad recipes into your life is that a watermelon salad is a quick and easy meal fix and completely customizable to suit your personal preferences.Quick and Easy. It is NOT as hard or time consuming as you might think to cut a large watermelon. That’s a common objection I enjoy overcoming with friends, family and anyone who gives me drama about cutting up a watermelon. In fact, I’ve done a whole article and video showing my technique for cutting up a large watermelon in about 5 minutes.
If you still are intimidated or unmotivated about cutting watermelon for salads, buying it pre-cut in the produce department is the next best way. While this pre-prepped route is more expensive, you typically get very sweet melon as the produce department tends to pick the best watermelons for their point-of-purchase, prepped containers.Check out this 30 second tutorial!Pin this for later!
Customizable. Watermelon salads can be what YOU want them to be. Today, I’m sharing a recipe for Watermelon Spinach Salad with Chamoy . . .. it totally suits my love for spicy-sweet things and brings me joy. Chamoy is a Mexican condiment made from dried apricots, chile de arbol, hibiscus flowers, citrus, and other seasonings . . . and trust me, chamoy on watermelon is incredibly tasty and lights up every part of your taste senses.
For my chamoy watermelon recipe and watermelon salad recipes in general, it’s simple to swap out all the salad ingredients (except watermelon) for the items you prefer or have on hand. For example, instead of queso fresco, use blue cheese. Instead of pumpkin seeds, use pecans. Instead of Chamoy, use a balsamic vinaigrette. You get the idea. In fact, I’ve made a pin-ready chart (above) to give you inspiration for endless mix-and match watermelon salads.
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Tips for Watermelon with Chamoy Salad
The yellow flowers are dandelions foraged from my lawn. All parts of this “weed” plant (except stems which taste bitter) are beneficial to consume, you can even use dandelion leaves in place of or addition to the spinach.
Dried apricots are tossed in the salad to enhance the apricot in the chamoy, but any other dried fruit would be equally delicious.
Chamoy can be found in the bottled condiment area of Mexican markets or larger grocery stores. You can also make your own (time consuming) or order it online. The consistency varies from very thick to very thin – look for something in the middle. If too thick, thin down a bit with juice from your watermelon!
Leftover chamoy is delicious used as a rim on cocktails or mocktails – watermelon margarita, anyone?!
Instead of the wedge presentation, the salad can feature watermelon cubes or watermelon balls
The recipe is easy to scale up or down, and you don’t have to get hung up on precise measurements
This salad is best consumed right after making to prevent wilting and sogginess..
Find more summer salad recipes with fruit (and watermelon) at The Fit Fork:
And, Watermelon.org always has creative, delicious, nutritious watermelon salads (and 100s of other watermelon recipes). Here are three fruit and vegetable salads with watermelon that I’ve tried and LOVED:
A big,juicy wedge is dressed up with pepita seeds, crumbled queso fresco, choppedapricots and chamoy sauce, a spicy-sweet Mexican condiment. It’s an amazingwatermelon salad to kick off Spring break, picnics in the park, runningoutside, and dipping toes in the pool season!
1wedge watermelonabout ¼ to1/8 watermelon, depending on size
2cupschopped watermelon
6cupsbaby spinach
½cupdried apricotschopped
½cupcrumbled queso fresco
¼cupChamoy sauce*
¼cuppepita seeds
2tbspchopped fresh cilantro
Optional Edible flowers such as pansies or dandelion
Instructions
To make watermelon wedge, slice watermelon in half lengthwise, then slice that half lengthwise. This will give you a one-quarter wedge. If your watermelon is quite large, you may want to slice this quarter in half (to create a 1/8 watermelon wedge). I guestimate that the total amount of watermelon in the wedge is about 4 cups.
Chop up another 2 cups of watermelon in a bite-size pieces.
Sprinkle washed, dried spinach on platter, place watermelon wedge on top.
Spoon extra watermelon on spinach, around wedge.
Drizzle Chamoy sauce over top of wedge and onto greens.
Sprinkle chopped apricots, crumbled queso fresco, seeds and cilantro on top of wedge and around salad.
If desired, garnish with edible flowers for maximum spring-time effect!
Recipe Notes
*Chamoy sauce is a Mexican condiment sweet-spicy-salty condiment that can be found in most larger grocery stores, from an international market, or you can google the recipe and make your own (it usually features soaked dried: apricots and prunes, hibiscus leave, chile peppers, citrus and more).
Satisfy your sweet tooth in a lower-carb and protein-boosted way with this easy recipe for No-Bake Protein Brownies with Real Strawberry “Sprinkles.”
It’s a seemingly decadent strawberry chocolate brownie is actually a homemade brownie protein bar that is low in sugar and higher in protein. Macros for each generous slice of this homemade protein brownie: 219 calorie, 16g fat, 14g carb (6g net carb), 8g dietary fiber, 12g protein.
Almond meal, unsweetened cocoa powder, and protein powder make the low-carb, protein-rich base that is held together by sugar-free syrup (or the sticky sweetener of your choice like real maple syrup or honey). There is no need to bake this homemade protein brownie, you simply press into the pan (I used a 1/8th sheet pan size with dimensions of about 9” x 6” – you can also use an 8”-diameter cake pan).
I came up with this chocolate protein powder recipe idea at the beginning of the year, as I was clearing out all our holiday treats but still craving a healthy sweet treat – I’m a chocolate lover for sure! You can use most any variety of chocolate protein powder (for example whey or plant-based).
I use Clean Lean Protein in Rich Chocolate flavor, a plant protein powder from Nuzest that is easy to digest, has a great texture, and can work with most types of diets including keto, gluten-free, paleo and more.
Here’s a don’t-miss-deal: you can always save 15% at Nuzest HERE with my code FITFORK
What makes this fudgy protein brownie extra special is the rich chocolate ganache topping. Making a ganache (a shiny thin layer of chocolate icing) seems so fancy and like you need major chocolatier skills – but it’s easy. The standard ganache formula is 2:1 chocolate to heavy cream. So, for a heaping ¼ cup chocolate chips, that would be 2 tablespoons of cream. It’s as easy as putting both in a microwave safe small bowl and heating at 70% power for about 1 minute, and stirring quickly afterward until smooth and glossy (return to microwave in 15 second increments if not melted thoroughly).
And, the strawberries on top! I’m calling them sprinkles – I took freeze-dried strawberries and coarsely crushed them before sprinkling on top of the still-warm ganache. You could substitute any other type of freeze-dried fruit, or swap out for nuts, seeds, and/or coconut.
These no-bake protein brownies should be placed in the fridge for 30 minutes to set up before slicing. Store any leftovers in the fridge too, for up to 1 week. ENJOY!
No-Bake Chocolate Protein Brownies with Real Strawberry “Sprinkles”
Course:
Dessert, Snack
Keyword:
brownies, chocolate, fudge, protein powder
Servings: 6servings
Calories: 219kcal
Ingredients
1cupalmond meal
¼cupunsweetened cocoa powder
½cupchocolate protein powder
¼cupsugar-free maple syrupor can sub real syrup, just more carbs
3 to 4tbspwater
Topping
2ouncessugar free chocolate chipsabout heaping ¼ cup
2tbspheavy cream
½ to 1/3cupfreeze-dried strawberries*or other freeze dried fruit (or nuts, seeds and coconut for a swap)
Instructions
In bowl, mix together almond meal, cocoa powder and protein powder. Add syrup and 3 tablespoons of water. Stir until combined and making a cohesive dough. If too crumbly (like because of super thick syrup, mix in the additional 1 tbsp water).
Press dough into approximate 9” x 6” rimmed pan. In ramekin, add chocolate chips and cream. Microwave for 1 minute on High. Stir until smooth and spread over top of protein mixture. Place freeze-dried strawberries in plastic bag and crush with bottom of cup or rolling pin until coarsely powdered. Sprinkle of chocolate topping. Set in fridge for 30 minutes before cutting into 6 squares.
Store leftovers in air-tight container in fridge for up to 7 days
Buying a big tub of hummus can seem like such a commitment, especially if you’re snacking solo or with a just friend or two. My Small Batch Hummus recipe is perfectly proportioned so that you can finish it off in two sittings (or one snack session if super hungry) – or share it with a buddy and have no leftovers clogging up the fridge!
Exciting News:
This small batch dip (or spread) is featured in my upcoming cookbook, Cooking for One for Dummies (which can be pre-ordered now, ships on March 7, 2023)
Plus, when you make homemade hummus, you’re in total control of the ingredients – there’s no weird preservatives, additives, or yucky stuff. Plus, you get all the benefits of chickpeas, they are abundant in dietary fiber and also a good source of plant protein, iron, folate and other essential nutrients.
It’s fast, it’s easy, there is no cooking – you start with a can of chickpeas. Of course, you can make your own chickpeas, but that adds a lot of time and hassle to what is an easy-peasy snack recipe for one or two.
Gently rub any remaining skins off your chickpeas for smoother hummus.
After draining the chickpeas (a legume sometimes referred to as garbanzo beans), pour them out onto a clean dishcloth or paper towels and lightly rub dry. In addition to drying the chickpeas, the other goal here is to remove any lingering skins. The light patting dry will encourage stragglers to fall off, simply pick the skins out and discard. The skins will do no harm if they end up in your hummus, it will just be not quite as smooth and creamy.
Then, it’s just a matter of whipping everything up in a food processor or blender. Since this is a small batch appetizer recipe, a mini food processor or personal sized blender will work best.
How to Serve Small Batch Hummus
Simply paired with raw veggies like carrots, celery, radishes, squash rounds are my favorite way to eat hummus.
Serve with pita wedges for dipping, smear on crackers, or spread on slices of toasted baguette.
Elevate sandwiches, wraps and quesadillas by spreading around as part of the filling.
Get creative and toss with hot pasta or zoodles for an instant chickpea sauce.
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Leftover Chickpeas in Can? While this homemade hummus for two uses just half a can of chickpeas, don’t throw the remainder out — you have options. First, you could easily double the homemade dip recipe, it scales up beautifully (however, do note the capacity of your mini food processor and use a bigger processor or blender, if needed). I also have another “1/2 can chickpea” recipe — Air-Fryer Crispy Chickpeas for One which also make a fabulous, heathy snack or salad topper.
Make just enough homemade hummus to get your through a couple health snack sessions — or to share with a friend. Easy, healthy, and homemade, a fantastic snack and spread to add to your active lifestyle. Lots of dietary fiber and a good source of plant protein, dietary fiber, iron, folate and other important nutrients.
¾cupcanned chickpeasdrained and rinsed (about half a 15.5-ounce can)
3tbspolive oilplus an additional 1 teaspoon for topping, if desired
1½tbsptahini
1tbsplemon juice
½tspgarlic or garlic paste
¼teaspoonsalt
¼teaspoonground black pepper
1/2teaspoonsmoked paprika
Instructions
Place all the ingredients in a personal-sized blender or mini food processor; process until smooth. If the consistency seems too pasty or thick, blend in 1 teaspoon of water at a time until desired texture is achieved.
Transfer the hummus to serving bowl and drizzle with 1 teaspoon of olive oil and a sprinkle of paprika.
Recipe Notes
NOTE: Store the leftovers in an airtight container in fridge for up to 4 days. VARY IT! Extra chickpeas from can be kept in an airtight container in fridge for a few days and added to salads, soups, and wraps
LEARN MORE! This small batch dip (or spread) is featured in my upcoming cookbook, Cooking for One for Dummies (which can be pre-ordered now, ships on March 7, 2023)
I’m here to give you all the juicy details about watermelon juice. Not just why I personally adore it, but why you will be hard-pressed not to love it too! Ex-squeeze me for all the puns. Also, learn how to make watermelon juice at home, how to store it plus how long it will stay fresh, and discover simple 1-ingredient stir-ins to entertain your taste buds.
At 92% water, watermelon is one of my favorite choices to stay hydrated, especially after runs, workouts and other active endeavors. During the summer season, icy cold juice (or even handful of frozen cubes) is so refreshing and in the winter months, I’ve been known to warm it up, which is surprisingly delicious. Either way, an 8-ounce serving of watermelon juice provides me fluids, vitamins and minerals that my body needs like vitamin C (19.4mg), vitamin A (67.2mcg), and B6 (108mcg), potassium (269mg), and lycopene (10.9mg).
Watermelon is a Smart Alternative to Soda
If had to name one vice, it would be drinking soda. But swapping with watermelon juice satisfies my craving in a naturally sweet way and helps me avoid the refined sugar, caffeine and artificial stuff. At 72 calories per 8-ounce serving, watermelon juice is a great alternative to sodas – plus you can even add sparkling water to make it a bigger, bubblier treat.
How to Make Watermelon Juice
Watermelon juice is really something you should make at home if you want to ensure the best beverage every time plus save a ton of money. I’ve seen bottled fresh watermelon juice in some better stores, but you really have to scrutinize the label to make sure you’re getting 100% juice and not flavorings and sugar fillers. Also, those elusive cold-pressed bottles of watermelon juice out there are expensive – anywhere from $3 to $5 or more for a “single” serving bottle. Heck for $5 or a little more here in Texas, I can get the whole watermelon and make much, much more juice (plus have leftovers enjoy a wedge or two on the side).
Also, here’s an easy watermelon juice tutorial from Watermelon.org You can see it’s as easy as cutting, blending and straining (if you desire).
Straining watermelon juice is not necessary, just stir up pulp before serving.
You can also avoid food waste by making watermelon juice with the remaining flesh of a cut watermelon that is over-ripe or is about to reach expiration in the fridge. Watermelon.org says that a large watermelon can last up to 7 days chilled between 9°F and 36°F. Also, I have another watermelon juice collecting hack. After I cut up a big watermelon to store in the fridge, I pour off the seeped juice sitting in the bottom of the container every night and morning – it’s amazing how much juice you collect, even when you end up eating all the watermelon! I also feel like it helps keep the texture of the cut watermelon at its best.
How Long Does Watermelon Juice Stay Fresh? Watermelon juice, because it is fresh and unpasteurized, should be consumed in 24 to 72 hours after juicing and kept chilled between 9°F-36°F In addition, the USDA recommends not leaving unpasteurized juice sitting out for more than 2 hours to prevent bacteria growth. At this time, watermelon juice can be frozen for longer term storage
How to Freeze Watermelon Juice Freeze watermelon juice within 24-72 hours of making it and having storing it properly in the fridge. You can freeze watermelon juice for up to 6 to 12 months in a freezer set to 0°F. Freeze watermelon juice in glass canning jars, air-tight freezer containers (tubs or heavy baggies), or even ice cube trays (later pop out and store in a freezer bag). Make sure that your container has enough headroom at the top, about 1 or 2 inches for a jar, to allow for expansion during the freezing process. When ready to thaw, please set in the refrigerator overnight rather than leaving on the counter
Other Food Safety Tips for Cutting Watermelon & Juicing
Only use watermelon that are free from signs of damage. Bruises, fissures and mushy spots could indicate contamination. Wash hands thoroughly with soap and water before cutting watermelons. Before cutting watermelon for juicing (or just eating), wash the outer surface thoroughly with cool tap water to remove surface dirt. Use a clean knife. Chill cut watermelon within 4 hours of cutting and store between 9°F-36°F for no more than 7 days.
Single-Ingredient Watermelon Juice “Mix-Ins”
Looking for a simple way to switch it up! Have fun with these easy flavor ideas to boost your watermelon juice.
Watermelon Juice Pro-Tips for School-Age Parents:
Pour watermelon juice into ice-pop molds for a naturally sweet dessert.
Add a frozen bottle of watermelon juice to a child’s lunchbox as a drink that will thaw out by lunch and also keep the lunchbox cool.
Add sparkling water to watermelon juice as a faux-soda for children who are starting to beg for bubbly drinks.
Enjoy a refreshing, hydrating, nutrient-packed beverage by making watermelon juice. Making your own watermelon juice is much more economical the purchasing fresh in the store (if you can even find it). So great for post workout refueling (or to make cocktails and mocktails)!
