Bob’s Amaranth Salad with Watermelon, Olives and Feta

The new classic combination of watermelon and feta is updated here with the ancient grain amaranth, for an enlightened summer salad.

Recipe:

3 Tbsp extra virgin olive oil

1 1/2 Tbsp White wine vinegar

1 Shallot, finely chopped

4 Cups Cubed seedless watermelon (2cm cubes)

2 Cups Cooked amaranth, cooled

3 Cups packed baby arugula

1/2 Cup pitted brine-cured olives, quartered

1/2 Cup Crumbled feta cheese or Vegan cheese

Fine sea salt and freshly cracked black pepper

Instructions:

  1. In a large bowl, whisk together oil and vinegar. Add shallot and watermelon, gently tossing to coat. Refrigerate for 15 minutes.
  2. Add amaranth, arugula and olives, gently tossing to coat. Season to taste with salt and pepper. Sprinkle with cheese.

Tips:

Cooked millet, quinoa brown rice or sorghum, cooled can be used in place of the amaranth.

An equal amount of packed baby spinach leaves can be used in place of the arugula.

To make this salad dairy-free and vegan, simply omit the feta cheese or replace it with our Vegan Parmesan Cheese Powder. If you like, increase the olives up to 3/4 cup.

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