Summer Recipes: Watermelon Rind Salad
Celebrity chefs are mastering the art of cooking with no scraps or leftovers going to waste. From Jamie Oliver to Gordon Ramsay, yelling at restaurant owners with an incredible mass of unnecessary waste, to Ikea Restaurant chefs, they all are taking action.
Less food waste is a matter we all should work on to solve the problems of populations, nature and livestock. I have prepared for you this really easy salad recipe to help you help the world.
Watermelons are 98% water and are thus very hydrating and low in carbs. They have a healthy amount of vitamin A and C, potassium, magnesium and other important nutrients.
Less food waste is a matter we all should work on to solve the problems of populations, nature and livestock. I have prepared for you this really easy salad recipe to help you help the world.
Watermelons are 98% water and are thus very hydrating and low in carbs. They have a healthy amount of vitamin A and C, potassium, magnesium and other important nutrients.
The most popular part of the watermelon is the pink fruit, but like its cousin, the cucumber, the whole thing is edible. This includes the green scraps we’ll be making our salad with.
The watermelon rind ( the white scraps) contains citrulline, an amino acid that regulates and improves blood circulation. Citrulline is converted into arginine in the kidneys. This amino acid is very good for your heart health and immune system.
So without further due let’s get started 🍉
1. Summer Salad à la Egyptian
Ingredients:
- Tomatoes, cucumbers, onions, watermelon rind
- Dressing: white vinegar, cumin, black pepper, salt
Preparation:
Cut approximately same amounts of the carefully washed ingredients above into small cubes. Add dressing.
Cut approximately same amounts of the carefully washed ingredients above into small cubes. Add dressing.
2. Greenery
Ingredients:
- Lettuces: iceberg lettuce, leaf lettuce, frisé
- Rocket leaves, walnuts, olives, watermelon rind
- Dressing: balsamic vinegar, honey, salt
Preparation:
Carefully wash leaves and cut them. Add walnuts, olives, watermelon rind.
Only put a little honey to the balsamic vinegar to keep the acidic taste that will balance out all the leafy goods. Add dressing upon serving to avoid wilting.
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| Think of watermelon rind as cucumbers |
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| Watermelons are almost entirely edible |
• Fun Facts!
Watermelon is now the most-consumed melon in the US. This cousin to cucumbers, pumpkins, and squash is thought to have originated in Egypt close to 5,000 years ago, where it is depicted in hieroglyphics.
Watermelon seeds can be eaten. They are a rich source of proteins, vitamins, omega 3 and 6, fatty acids, magnesium, zinc, copper, potassium and more!
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