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

Suggested Content

Flying High Again

The Catbird Seat, Nashville’s home for avant-garde cooking, resets every two years, bringing on new head chefs and new concepts. This time, Will Aghajanian and Liz Johnson are here to share their dynamic culinary vision with our city’s luckiest diners