Watermelon, Grapefruit and Lentil Salad
I spent this past weekend in Maryland visiting my cousin and a couple of friends. It was a fun girls weekend complete with chit chat, lots of laughs and the four of us gorging ourselves on sour gummy bears, ice cream, Starburst candy, chocolate, dates and dried apricots. Maybe it was because I don’t normally keep such sweet treats in my apartment, but I simply could not muster up the willpower to stop eating copious amounts of everything within my reach (or on the dining table, or in the fridge).
Whatever the reason, I don’t regret my gluttony – after all, I was technically on vacation and hey, you only live once. But now I’m committed to healthy eating and exercise for the week (and possibly next week depending on what happens when I get on the scale). I’m off to a good start with this easy, delicious and refreshing recipe. I hope you enjoy it as much as I did.
Serves 1 as a main course, 2 as appetizer
1 cup of watermelon chunks cut into bite size pieces
1/2 a grapefruit, peeled and cut into bite size pieces
1/4 cup of French green lentils
1/4 cup or feta cheese
1/4 cup of fennel cut into bite size pieces
1/4 cup of fresh mint – finely chopped
2 tbs of balsamic vinegar
Put the lentils in a small pot and add about 1 cup of water. Bring to a boil on medium high heat, then cover and simmer for 20 minutes on low heat. Drain the lentils and set aside to cool to room temperature.
Put the watermelon, grapefruit, fennel, feta cheese and mint in a bowl. Add the lentils and the balsamic vinegar and mix gently. Transfer the mix to your serving dish.Tweet