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This spectacular fruit salad, from Carl’s Bad Cravings, combines all my favorite seasonal fruits together for a refreshing summer treat. Chunks of chilled watermelon, pineapple and mango, dunked in honey and lime mint dressing, are fabulous on their own though you could add blueberries, strawberries, kiwis or pretty much anything sitting in your fruit bowl that does not look too boring. I do not bother with the grilling process as I do not think it is worth heating up a grill to build a simple fruit salad. But if you already set for a BBQ party, you might as well char your pineapple and watermelon slices for a couple of minutes before adding them to this colourful jumble of chopped fruit.

WATERMELON & PINEAPPLE SALAD

Ingredients:

For the Fruit Salad

1/2 watermelon, sliced into 1″ slices

1 pineapple, sliced into 1″ slices

2 ripe mangoes, peeled and diced

1 pint blueberries or strawberries

For the Honey Lime Mint Dressing

1/4 cup pure honey

1/4 cup lime juice

1 tablespoon lime zest

1/4 cup olive oil

3 tablespoons fresh mint

Method:

  • Whisk together all of the dressing ingredients and chill mixture for at least 20 minutes.

  • Preheat grill to medium high heat. Grill pineapple for 8-10 minutes or until caramelized.

  • Grill watermelon for 4 minutes until grill marks appear, turning once but do not overcook.

  • You can either refrigerate pineapple and watermelon separately or serve fresh off the grill.

  • When ready to serve, chop watermelon and pineapple. Add to a large bowl with other fruit.

  • Pour desired amount of dressing over fruit salad and toss to combine. Serve immediately.

Watermelon & Pineapple Salad

Yet another flavorful chicken salad from Larousse Salades Repas for you, weight watchers 🙂

YOGURT CHICKEN WITH MINT & FETA SALAD

Ingredients:

2 tablespoons unsweetened yogurt

Juice of 1 medium lemon

1 tablespoon dried oregano

2 tablespoons fresh mint leaves

500g chicken breasts, cut into strips

3 tablespoons virgin olive oil

150g young spinach shoots

150g yellow bell peppers

1 English cucumber, chopped

120g feta cheese, cubed

50g Kalamata olives

Salt and pepper, to taste

Method:

  • In a large bowl, carefully combine yogurt, 2 teaspoons lemon juice, oregano, mint and chicken.

  • Cover with cling wrap and leave mixture to marinate for at least 30 minutes in the refrigerator.

  • Preheat grill or oven. Cook chicken at moderate heat for 10-15 minutes till cooked throughout.

  • In a salad bowl, combine spinach shoots, yellow bell pepper, cucumber, feta cheese and olives.

  • Toss well and arrange the chicken pieces on top. Dress with lemon juice and olive oil and serve.

Yogurt Chicken with Mint & Feta Salad

Do not skip breakfast, I repeat, do not skip breakfast! If you are really pressed for time, at least get into the habit of gulping down a smoothie before you head out or pour it into a handy container to drink on your way to work. Try this healthy and satisfying strawberry banana smoothie from Jessica Gavin to keep you energized throughout the day. If you prefer blueberries, this smoothie recipe from Love and Olive Oil is the one you will be making every morning.

I used almond milk for both smoothies making it suitable for vegans and lactose intolerant people as well as those wishing to cut down on calories and fat from cow’s milk. While the price tag may be somewhat prohibitive, you will be happy to know that you can often find almond milk cartons marked down to half price discounts at every end-of-month sales, so do keep an eye open for them in the organic section of your local grocery store or supermarket.

STRAWBERRY ALMOND MILK SMOOTHIE

 

Ingredients:

1/2 cup plain Greek yogurt

1 large banana, sliced

1/4 cup almonds raw

1/2 cup old fashioned oats

2 cups strawberries, frozen

2/3 cup almond milk

1 teaspoon pure honey

Method:

  • Add all ingredients into a blender. Blend for about 90 seconds until the mixture is smooth.

  • Add more honey as needed. Top with chopped almonds, strawberry or bananas if desired.

  • Add more milk as needed to achieve desired consistency as recipe yields a thick smoothie.

 

BLUEBERRY ALMOND MILK SMOOTHIE

Ingredients:

1 banana, peeled

1 cup frozen blueberries

1/2 cup almond butter

1/2 cup plain yogurt

3/4 cup almond milk

3 dates, pitted and chopped

1 cup crushed ice

Method:

  • Combine all the ingredients in a blender and purée on high speed until the mixture is smooth.

  • Add ice cubes and blend until the smoothie reaches your desired consistency. Makes 1 serving.

Almond Milk Smoothies

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PrerrnaMirchi
Mauritius

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