Watermelon, Feta and Parsley Salad

Ingredients:Healthy Organic Watermelon Salad

  • 3 to 4 cups peeled and cubed watermelon, seeds removed
  • 1/2 cup crumbled feta cheese
  • 1/3 cup finely sliced flat-leaf parsley
  • Juice of 1 lime

Arrange the watermelon cubes on plates or a large platter.  Sprinkle with the feta cheese and parsley and drizzle with lime juice. Garnish with mint, if desired, and serve immediately.

 Optional Extras:

  • Red onion, diced
  • Black olives, chopped

Makes 4 to 6 salads.

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posted in Recipes, Salads, Uncategorized

Tabbouleh Salad


  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper, coarsely ground
  • 1 teaspoon salt
  • 1/4 cup bulgur wheat
  • 1/2 of a small red onion, finely diced
  • 1/2 cup (or more) parsley
  • 1/2 cup seedless cucumbers, cubed
  • 3/4 cup tomato, cubed

  1. Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
  2. Wash and dry parsley. Remove the stems if you don’t like them; chop all finely.
  3. In a large bowl, combine parsley, cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together.
  4. Tabouleh tastes wonderfully fresh the day it’s made.  If you let it sit overnight, the flavors have a chance to meld and it tastes even better.


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posted in Recipes, Salads, Uncategorized, Veggies

Kohlrabi Salad

Cooling salads are perfect for the kind of weather we’ve been having, but salads don’t always have to rely on a base of greens. Here’s a fun salad based on a slightly unusual but very tasty “tuber” – a change of pace from the old standby potato salad!

Kohlrabi is one of those vegetables I have often looked at – and passed right on by. Once it showed up in my CSA share, though, I was stuck!  I had to find out more. Turns out it’s not a tuber, or even really a root vegetable – but it’s definitely edible! More than that, it’s quite tasty and very refreshing!

The purple and green varieties are interchangeable.  Just cut off all the branches, and peel off the skin with a sharp knife.

Kohlrabi Salad


You will need:

  • 1 kohlrabi
  • 1/2 sweet non-mushy apple (unpeeled)
  • 1 peeled carrot
  • 1-2 tbsp sesame oil
  • 1-2 tbsp rice vinegar
  • 1/2 tsp Asian red chili sauce (optional)
  • 2-3 sprigs cilantro, minced fine
  • salt to taste
  1. Cut the peeled kohlrabi into matchstick pieces.  This is much easier if you have a mandoline.  You can also shred it on the large-holed side of a box grater.
  2. Using the same method as above, matchstick (or shred) the apple and carrot, add to bowl.
  3. Add sesame oil, rice vinegar, red chili sauce, cilantro, and salt to taste.
  4. Toss together.
  5. Chill before serving.


  • Add very finely sliced or minced red pepper for more color
  • Try ume vinegar instead of rice vinegar
  • Marinate a pressed garlic clove in the oil for 24 hours before making the salad (you can add the garlic or discard it)

Low in saturated fat and cholesterol, kohlrabi is a good source of thiamine, folate, magnesium and phosphorous.  It’s high in fiber, and contains Vitamins C & B6, potassium, copper and manganese.   In a hurry?  Just shred it and dress it with ume vinegar – a quick, cooling addition to your summer repertoire.

posted in Recipes, Salads, Uncategorized, Veggies