Ingredients:
4 Portions
- Candied Nuts
- 20 oz water
- 4 oz unsalted pistachios, shelled or 4 oz pecan halves
- 2 tbsp monk fruit
- ⅛ tsp salt
- Creamy Balsamic Dressing
- 3 ½ oz plain Greek yogurt
- 2 ½ oz balsamic vinegar
- 1 oz extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ¼ tsp salt, to taste
- ⅛ tsp ground black pepper, to taste
Salad
- 3 oz salad greens
- 16 oz watermelon, diced
- 4 oz English cucumber, thinly sliced half moons
- 4 oz feta cheese, crumbled or diced
- 2 radishes, thinly sliced
- 2 – 3 sprigs fresh basil, leaves only, hand torn, plus extra, to garnish
- 2 – 3 sprigs fresh mint, leaves only, hand torn
Preparation:
Candied Nuts
- Preheat the oven or use the air fryer to 375°F, line a baking sheet with foil.
- Add pistachios with Mont fruit and salt and baking sheet or air fry 6-10 minutes (375°F).
Creamy Balsamic Dressing
- Place yogurt, balsamic vinegar, olive oil, mustard, honey, salt, and pepper into the processer food for 10 seconds. Transfer to a small bowl and set aside.
Salad
- Place yogurt, balsamic vinegar, olive oil, mustard, honey, salt, and pepper into the processer food for 10 seconds. Transfer to a small bowl and set aside.
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