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Watermelon Mexican Fiesta Salad

Wed. June 08, 2016

A refreshing and hydrating fruit, watermelon is the epitome of summer (did you know it is comprised of about 92% water?). This watermelon fiesta salad by MUIH Clinical Nutrition Intern Jessica Best has everything to make a healthy, complete summertime meal and is filled with fresh flavors and textures.

Along with being a great hydrator, watermelon is also high in lycopene, an antioxidant important for cardiovascular health. Quinoa is high in fiber, antioxidants, and is a good source of protein. It is one of the only plant foods considered a complete protein consisting of all the essential amino acids. Black beans are rich in nutrients including folate, protein and fiber. Jicama, a round, bulbous root vegetable known as a Mexican yam, is a crunchy, juicy tuber with a flavor profile similar to that of an apple. It is good source of fiber, promotes good bacteria growth in the intestines, and is an excellent source of vitamin C. Avocado and olive oil provide heart-healthy fatty acids. Together, this fiesta salad by MUIH Clinical Nutrition Intern Jessica Best has everything to make a healthy, complete summertime meal and is filled with fresh flavors and textures.

Ingredients

For the salad:

4 cups mixed greens

½ cup red or black quinoa

1 cup diced jicama

¼ cup diced red onion

½ cup chopped cilantro

2 cups cooked black beans, drained and rinsed

1 avocado, diced

3 cups diced watermelon

1 jalapeno, seeds and ribs removed, finely diced

 

For the dressing:

Juice of 3 limes

2 tablespoons extra virgin olive oil

2 tablespoons white balsamic vinegar

2 tablespoons honey

1 tsp ground cumin

Sea salt to taste

Black pepper to taste

 

Directions

For the salad:

  1. In a small saucepan, combine quinoa and 1 cup water. Bring to a boil, cover, and simmer for about 15–20 minutes until water is absorbed and quinoa is plumped.
  2. Remove quinoa from heat and let sit about 5 minutes.
  3. In a large bowl, mix the rest of the ingredients. Fluff quinoa and add to the bowl.

For the dressing:

1. In a small bowl, whisk together ingredients for the dressing. Stir the dressing well. Serve salad over greens and drizzle with dressing. Enjoy!

Serves 4-6

Adopted from recipe by Tosca Reno from The Eat-Clean Diet, Vegetarian Cookbook

 

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