Watermelon and Microgreens Salad with Pomegranate Vinaigrette
Prep:
|
Cook:
2 servings
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Ingredients
3 cups cubed watermelon, seedless
2 cups microgreens
Optional topping: aged or non-dairy cheese
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456 grams cubed watermelon, seedless
500 grams microgreens
Optional topping: aged or non-dairy cheese
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free / Minimal Lactose
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Meal Type
Lunch
Salad
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Cut watermelon into ½- to 1-inch (1.2- to 2.5-cm) cubes.
- Place watermelon cubes on plate.
- Add microgreens on top of and around watermelon cubes as desired.
- Optional: Sprinkle over with small amount of cheese.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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