Colourful Hydrating Salad

Name: Colourful Hydrating Salad
Yield: 4
Ingredients: 4 cups mixed lettuce leaves; 3 cups watermelon, cut into cubes; 2 cups strawberries, sliced; 2 ripe peaches, sliced; 1 small Lebanese cucumber, thinly sliced; 2 celery stalks, chopped; ¼ cup crumbled feta cheese; ¼ cup fresh mint, chopped; ¼ cup red onion, thinly sliced; ¼ cup sliced almonds, toasted; 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; Salt and black pepper to taste

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This colourful and hydrating salad is not only great for keeping the body well hydrated, but it also offers a range of other benefits that can enhance the overall enjoyment of eating.

Colourful Hydrating Salad

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15-20 minutes

Calories

170

Author

The Cancer Cookery School

🌰 With a variety of textures, including both crunchy and smooth elements, this salad adds excitement to every bite, making it perfect for those experiencing a loss of taste. The addition of mint also provides a refreshing and cooling effect in the mouth. For even more texture, try mixing in different types of greens.

🍑 To add a new twist to the salad, consider grilling the peach slices in a griddle pan. This will add a warm and cold element, elevating the flavours and textures in your mouth.

🥣 Don't be afraid to experiment and have fun with the ingredients to find what works best for you. And if you need any more tips or ideas, just let me know! I'm here to help.

Ingredients

4 cups mixed lettuce leaves
3 cups watermelon, cut into cubes
2 cups strawberries, sliced
2 ripe peaches, sliced
1 small Lebanese cucumber, thinly sliced
2 celery stalks, chopped
¼ cup crumbled feta cheese
¼ cup fresh mint, chopped
¼ cup red onion, thinly sliced
¼ cup sliced almonds, toasted
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and black pepper to taste

Directions

In a large bowl, combine greens, watermelon, strawberries, peaches, cucumber, celery, feta cheese, mint, and red onion.
In a separate small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper.
Drizzle the dressing over the salad and toss to coat. Sprinkle toasted almonds over the top of the salad. Serve.

Recipe Note

For sore mouth & throat: Use soft baby spinach instead of crunchy greens. Leave out any other crunchy ingredients like the almonds. In the case of mouth sore, leave out the balsamic vinegar and use only olive oil for the dressing.