Watermelon Crunch Salad
By Esther Boateng
Quench your skin with this colorful crunchy salad made with watermelon, bell peppers and a host of other goodies. It’s super simple to prepare and goes well with flame grilled chicken or pan-fried flaky fish. Garnish your showstopper salad with a selection of toppings and finish with a drizzle of olive oil. This incredibly flavorful salad is sure to become a favorite at your summer dinner table.
Watermelon Crunch Salad
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Ingredients
1/4 small watermelon, diced
- 1 orange bell pepper, diced
- 1/2 small jicama, peeled and diced
- 1 medium cucumber, diced
- 2 Tbsp. Dr. Cowan’s Garden Raw Probiotic Organic Sauerkraut - Carrot
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1 Tbsp. Dr. Cowan’s Garden Raw Probiotic Organic Sauerkraut – Beet Jalapeno
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1 tsp. Dr. Cowan’s Garden Apple Cider Vinegar
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1 Tbsp. Dr. Cowan’s Garden Balsamic Vinegar
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1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
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2 tsp. Dr. Cowan’s Garden Organic Threefold Blend Powder - Savory
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Drizzle Dr. Cowan’s Garden Olive Oil
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Handful Dr. Cowan’s Garden Crispy Sprouted Organic Pecans, crushed (optional garnish)
Directions
Dice watermelon into bite-size cubes.
- Dice bell pepper.
- Peel and dice jicama.
- Peel and dice cucumber.
- Add chopped ingredients to a large bowl.
- Add sauerkraut.
- Pour apple cider vinegar and balsamic vinegar over chopped vegetables.
- Add Wild Ramp Powder and Threefold Blend Powder – Savory.
- Mix ingredients.
- Garnish salad with olive oil and crushed peans and serve with a protein.
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