August Master Platers

By Laura Lee Goldberg of Laura Lee Balanced



Ingredients for Salad:

1/2 cup raw walnuts

1 cup quinoa, cooked and chilled at least one hour*

2 cups seedless watermelon, diced into 1/2-inch pieces

1/4 packed cup fresh mint, sliced into thin ribbons

1/2 cup feta cheese crumbles, plus more to taste

1 8-oz bag baby arugula


Ingredients for Honey Lime Dressing:

2 tbsp lime juice

1 tbsp honey (may sub maple syrup, but note this will change the flavor slightly)

1/3 cup olive oil

1/2 tsp sea salt




Method for Salad:

Preheat the oven to 350 degrees and roast the walnuts on a baking sheet for 10 to 12 minutes, until fragrant and slightly darkened in color. Allow to cool, then chop. Set aside.

Place the chilled quinoa in a large salad bowl and add the watermelon, mint, feta, arugula, and chopped walnuts. Add 1/2 of the dressing and toss to coat; taste and add dressing accordingly. Serve immediately. Salad will keep tightly sealed in the refrigerator for 4 days.

Method for Dressing:

Whisk together the lime juice, honey, olive oil, and salt in a bowl or puree in a blender until smooth. The dressing will keep tightly sealed in the refrigerator up to 5 days. Recipe makes approximately 1/2 cup.

NOTEIf you want to keep the arugula crisp because you plan to have leftovers, leave it out of the toss process. Add a handful of arugula to the base of each serving bowl and top with the quinoa mixture.

*Try Laura Lea’s recipe for Easiest Fluffy Quinoa in The Laura Lea Balanced Cookbook

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