🫀Foods to Include in a Heart-Healthy Diet🫀
Meet Catherine
Catherine is a Registered Dietitian Nutritionist (RDN) working in private practice in the Atlanta metropolitan area.
She provides nutrition services for adults with intellectual and developmental disabilities (IDD) who live in group homes,
medical homes, or with families. She also consults with businesses, schools, and organizations offering a variety of educational and wellness programs.
Catherine is a passionate advocate for nutrition and how it impacts our lives.
Her goal is to promote personalized nutrition solutions which encourage healthy habits through all stages of life.
Recipe of the Month
Watermelon Salad with Cucumber and Mint
Refreshing summer salad with a twist!
Ingredients
- Salad
- Cubed seedless watermelon 5 cups
- Diced English cucumber 1 cup
- Diced red onion 1⁄4 cup
- Crumbled feta cheese 1⁄3 cup
- Torn mint leaves 1⁄4 cup
- Fresh blueberries 1⁄2 cup
- Dash of sea salt (optional)
- Dressing
- Extra virgin olive oil 2 Tbsp
- Lime juice 3 Tbsp
- Minced garlic 1 tsp
- Sea salt 1⁄4 tsp
Prep Time
20 minutes prep
Servings
Makes 6 servings
Nutrition Facts
Per Serving (6): 117 calories; 7 g fat; 2 g saturated fat; 13 g carbohydrates; 2 g protein; 1 g fiber; 7 mg cholesterol; 193 mg sodium
Directions
- Prepare dressing by combining all ingredients together in a small bowl and mixing with a whisk.
- Combine watermelon, cucumber, blueberries, and red onion on a large platter or in a bowl.
- Drizzle with half of the dressing.
- Top with feta cheese and mint; drizzle with remaining dressing.
- Season to taste and serve.
Cook's notes
You can also serve this salad on a bed of arugula or spice it up by adding diced avocado and thinly sliced serrano or jalapeῆo peppers.