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Watermelon Salad with Yellow Beets
Paula Gallagher on
Watermelon is in peak season in the U.S. from May to August, so now is the perfect time to pick up this juicy treat. Watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, as beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals. Free radicals are substances in the body that can cause a great deal of damage and have been linked to cancer, high cholesterol and diabetes.
Watermelon is quite tasty on its own, especially on a hot day, but for something different, add it to a green salad. It will make a great side to salmon, chicken or steak. It also is a yummy recipe on its own.
Watermelon and Yellow Beet Salad
Mixed Spring Greens
2 small beets (grilled, peeled and sliced)
4 or 5 thinly sliced pieces of watermelon
Goat cheese
Toasted pecans
Balsamic vinaigrette (use a light tasting oil, like grapeseed)
Toss the greens with the balsamic. Place in the middle of a plate. Add slices of beets and layer watermelon on top. Sprinkle with goat cheese and pecans.
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