Watermelon Peach Salad with Basil, Pumpkin Seeds & Lime Vinaigrette

alignyo yoga recipes: Watermelon Peach Salad with Lime Vinaigrette
Recipes by Jenne Claiborne

If you love eating juicy melons during the summer, you must try this delicious Watermelon Peach Salad recipe from Jenné Claiborne of Sweet Potato Soul. Melons are also loaded with antioxidants and good for you. Read on to find out more about the healthy benefits of watermelon and cantaloupe.

Melons have got to be my favorite type of fruit, particularly watermelon. As much as I love them, I couldn’t even begin to name all of the different varieties. They’re constantly being cross-bred, and foreign varieties keep showing up at my local grocery store. The best part is, they’re all so tasty, refreshing and healthy. 

Despite the impressive variety of melons, I keep coming back to my old favorites: watermelon and cantaloupe. Summer without these fruits would not be summer! When I found out about their health benefits, it made me love them even more.

Watermelon

Watermelon is versatile (check out the salad recipe), juicy, refreshing, sweet and a terrific source of lycopene. Lycopene is a potent antioxidant responsible for helping combat free radical damage in the body. It is also beneficial for cardiovascular health. The redder the fruit, the better!

We’re mostly accustomed to eating the red flesh, and tossing the rest, but the rind and seeds are quite delicious and nutritious. Pickled rind is popular in the South. Dried seeds can be found all over the world, particularly in Asia, and are a good source of zinc and iron.

Cantaloupe

The pastel orange flesh of cantaloupe boasts high amounts of vitamin A and vitamin C. Its low-calorie status and nutrient profile make it a surprisingly nutrient rich food.

Like watermelon, cantaloupe helps to protect against free-radical damage and helps to replenish the body with minerals like potassium and magnesium. And yes, its rind and seeds are edible and healthy too!  

Watermelon Peach Salad with Basil, Pumpkin Seeds and Lime Vinaigrette

serves 1-4

  • 4 cups seedless watermelon, cubed
  • 1 cup tomatoes, diced the same size as watermelon pieces
  • 2 peaches, sliced 1/4 inch thick

Lime Vinaigrette:

  • Juice of 2 limes
  • 1 tsp coconut nectar (or raw honey or agave)
  • dash sea salt
  • 1/4 cup extra virgin olive oil
  • handful basil, whole or chiffonade
  • 1/4 cup toasted pumpkin seeds

Place the watermelon, peaches and tomatoes in a large mixing bowl. Make the lime vinaigrette by adding the ingredients, minus the olive oil to a blender or food processor. Blend, and slowly pour in the olive oil while blending to emulsify the oil. 

Drizzle about 1/4 cup of the vinaigrette onto the salad, stir in basil and half of the pumpkin seeds. When serving, drizzle a bit more of the dressing onto the salad, and garnish with more seeds.

About the Author

Jenne Claiborne

Jenné Claiborne is a health coach, vegan chef and cooking instructor based in New York City. She helps her clients unleash their inner vegan- that vibrant, confident and healthy part of themselves- with delicious, beautiful and nourishing food. On her vegan food blog, Sweet Potato Soul, she shares delicious healthy recipes inspired by her Southern upbringing and world travels. She also has a vegan cooking show on Youtube. Follow Jenné on Facebook, Twitter, Youtube and Pinterest.

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