Healthy Recipes from Martine, Certified Nutrition Consultant
3-4 large handfuls of arugula
1 melon (cantaloupe) - ripe, but not too soft.
¼ cup roasted pistachios, roughly chopped
½ cup ricotta cheese
Zest and juice of about ½ medium orange (about 1 Tablespoon zest and 3-4 Tablespoons juice.
1 teaspoon honey
3 Tablespoons chopped fresh mint
2 ½ Tablespoons olive oil
1 Tablespoon white wine vinegar or lemon juice
Salt and pepper to taste
Slice the melon in half lengthwise, and remove the seeds. Cut each half into four equal wedges. Carefully remove the skin. Brush all sides with about 1TBS olive oil, and some salt/pepper to taste.
Preheat the grill and oil the grates. Place the melons on your preheated grill (medium heat), and cook for about 2-3 minutes on each side.
Remove from the grill, and let cool.
In a small mixing bowl, stir together the ricotta, orange zest, 2 Tablespoons orange juice, honey, and a pinch of salt.
In a separate, larger bowl whisk together the orange juice, remaining 1 ½ TBS oil, vinegar or lemon juice, and salt and pepper to taste. Remove about half the dressing from the bowl, and reserve for later. Add your arugula and about 2 tablespoons of the chopped mint. Dress the greens and transfer them to your serving platter. Slice the grilled melon into bite sized pieces, and arrange on top of the greens.
Dollop the ricotta mixture over the top of the salad and/or grilled melon in large spoonfuls. Drizzle the remaining dressing over the top. Finish the dish by sprinkling with the remaining mint, the roasted pistachios, and a little more salt and pepper. Enjoy!
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