Clean Eating Watermelon Vinaigrette

I made this Clean Eating Watermelon Vinaigrette because of a little mishap we had with our watermelon.

I’ve been buying the little organic watermelons every week now since they are in season and we have just been slicing them up and devouring them…pretty boring.

So I had planned on doing the same thing with our watermelon for this week until today.

My youngest son had been carrying the watermelon around the house all morning asking me to cut it and I told him I would as soon as I finished some laundry I was working on.

I came back into the room my boys were in and they were awful quiet.

I told them I was ready to cut the watermelon and asked where it was.

That’s when I was told he had dropped it on the floor and split it open.

And…that’s not the first time he’s done that.

So the inside look a little raggy from being split open and after I sliced a few pieces, some of the watermelon couldn’t be sliced because of where it was split.

The thought of watermelon popsicles came to mind, but since it was close to lunch time, I decided to try to make a dressing with it.

I put the raggy pieces in the Vitamix with some olive oil, a little apple cider vinegar and some maple syrup and it was pretty good.

I’m not sure why the color ended up being orange-ish because I envisioned it to be a pretty pink-ish/red color, but is was still good and I drizzled it over a Watermelon Salad I made for lunch sprinkled with hemp seeds, chia seeds and walnuts.

This dressing is raw, vegan, gluten-free, dairy-free, paleo-friendly and contains no refined sugar!

Want more healthy dressing recipes?  Check out Tahini Ginger Dressing, Healthy Honey Mustard Dressing, Creamy Habanero Dressing or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating Dips, Dressings and Sauces you will love!

 

 

5 Fast Facts About Watermelon:*

• 1 cup contains 16.4% vitamin C
• provides anti-inflammatory benefits
• excellent anti-oxidant
• excellent source of potassium
• natural diuretic

5 Fast Facts About Extra-Virgin Olive Oil:*

• lowers blood cholesterol levels
• rich in anti-oxidants
• improves bone mineralization and calcification
• excellent protection from heart attack and stroke
• contains anti-inflammatory benefits

5 Fast Facts About Apple Cider Vinegar:*

• anti-viral, anti-bacterial, anti-fungal
• maintains proper pH balance in the body
• regulates blood pressure
• helps to reduce bad cholesterol
• loaded with potassium

5 Fast Facts About Maple Syrup:*

• contains manganese and zinc
• super high in anti-oxidants
• helps with inflammation
• 1/4 cup contains more calcium than the same amount of milk
• 1/4 cup contains more potassium than a banana

5 Fast Facts About Himalayan Pink Salt:*

• contains 84 minerals
• unrefined, unprocessed, raw
• promotes stable pH balance in cells
• controls water levels in the body
• aids digestion and facilitates better nutrient absorption

 

*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.

 

 

 

Tip #1:  I used maple syrup as the sweetener but you could use your favorite liquid sweetener (raw honey, raw coconut nectar, etc).  I debated whether to use (2) tablespoons of maple syrup or (2)  medjool dates, but went with the maple syrup.  The dates would probably be really good too.

Tip #2:  Feel free to adjust the sweetener and Himalayan salt to your preference.

Tip #3:  This recipe will make approximately (2) cups.

 

 

 

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