The Hot Flash DietTM recipe for July is a good choice to bring to a 4th of July picnic or a summer potluck dinner. It is also a great way to use up any extra watermelon to free up refrigerator space.
Watermelon, cucumber, mint, and lime all have “cold” thermal properties according to Traditional Chinese Medicine so this recipe will be perfect for a hot summer day that typically predisposes to hot flashes.
Use the measurements as a rough guide, adjusting the amount of onion (“warm”), herbs, or cucumber as you wish.
Makes 8 cups
6 cups seedless watermelon, cut into 1-inch chunks or melon-balled
¼ cup purple or Vidalia onion, chopped
¼ to 1/3 cup feta cheese, crumbled (not low fat) or cut into 1 cm cubes
1 ½ tsp fresh mint leaves, coarsely chopped or ½ tsp dried1 cup cucumber, peeled and chopped (opt.)
1 1/2 tsp fresh basil, thinly sliced into ribbons (opt.)
1 cup cucumber, peeled and chopped (opt.)
Dressing: 1/4 cup Honey Lime Dressing. (See below. )
Wash the melon before slicing into it. Place the watermelon chunks, onion, feta cheese, mint, and optional ingredients (if using) into a serving dish. Make Honey Lime Dressing and mix 1/4 cup into the salad gently, adding more if needed. Refrigerate for a few hours before serving.
HONEY LIME DRESSING
Makes 4 oz. or 1/2 cup.
4 TBSP avocado oil
3 TBSP lime juice
1 TBSP honey
1/8 to ¼ tsp sea salt (Use less if dressing a salad with olives or cheese.)
¼ tsp sumac (opt.)
Place all the ingredients in a jar with a lid and shake until they are blended. Store in refrigerator.
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