11Jul

3 Healthy Poolside Dishes

In-Shape | 11 Jul, 2024 | Healthy Recipes | Return|

Dive into summer with these refreshing poolside delights! 

 

Watermelon Feta Salad 

Ingredients 

  • 4 cups cubed watermelon 
  • 1 cup crumbled feta cheese 
  • 1/4 cup chopped fresh mint leaves 
  • 1/4 cup thinly sliced red onion 
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon balsamic vinegar 
  • Salt and pepper to taste 

Instructions 

  • In a large bowl, combine the watermelon cubes, crumbled feta cheese, chopped mint leaves, and sliced red onion. 
  • Drizzle the olive oil and balsamic vinegar over the salad. 
  • Gently toss to combine. 
  • Season with salt and pepper to taste. 
  • Serve chilled. 

 

 

Grilled Veggie Skewers 

Ingredients 

  • Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, mushrooms, and red onions), cut into bite-sized pieces. 
  • Wooden skewers, soaked in water for 30 minutes. 

Instructions: 

  • Preheat your grill to medium-high heat. 
  • Thread the assorted vegetables onto the soaked wooden skewers, alternating the vegetables as desired. 
  • Brush the skewers with olive oil and season with salt and pepper. 
  • Place the skewers on the preheated grill. 
  • Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred. 
  • Remove from the grill and serve hot. 

 

Quinoa Tabouli: 

Ingredients 

  • 1 cup quinoa, rinsed 
  • 2 cups water or vegetable broth 
  • 1 cucumber, diced 
  • 1 cup cherry tomatoes, halved 
  • 1/2 cup chopped fresh parsley 
  • 1/4 cup chopped fresh mint leaves 
  • 1/4 cup chopped red onion 
  • Juice of 1 lemon 
  • 3 tablespoons extra virgin olive oil 
  • Salt and pepper to taste 

Instructions 

  • In a medium saucepan, combine the quinoa and water or vegetable broth. 
  • Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. 
  • Remove from heat and let it cool slightly. 
  • In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, chopped parsley, chopped mint leaves, and chopped red onion. 
  • In a small bowl, whisk together the lemon juice and olive oil. Pour over the quinoa mixture and toss to combine. 
  • Season with salt and pepper to taste. 
  • Serve chilled or at room temperature.  

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