A minty avocado,watermelon and a feta salad

Whether it's indulging in a third large cup of coffee ,an extra slice of pizza in lunch ,too much beer in Tuesdays Happy Hours or just binging to your hearts content during the festive season,the result is the same.You feel like crap afterwards.The more you eat in excess the more emptier you feel.

After the larger than life Indian festivities which revolve a lot around tempting delicacies and mindless eating it's time to detox now with some recipes screaming health.Its a good time to cleanse your body of the toxins with the Christmas air setting in,much reason to eat,shop and be merry ....again!!

Dietary detox is basically eliminating certain foods, avoiding alcohol and caffeine and loading up on fresh fruits, veggies and juices.Sometimes it results in weight loss and increased energy. Starting your
meals with a salad helps you to attain weight loss and reap many health benefits too.

Salads are a meal in itself or accompaniment to a meal.The word Salad itself sounds so healthy...light,quick and easy to digest.But a salad can turn treacherous if we top it up with creamy,cholesterol laden dressings and fatty high calorie mix ins.


This refreshing Avocado watermelon feta salad not only screams health but is tasty too and the mint leaves impart a fresh minty flavour to it.The dressing is lime juice,seasonings and a drizzle of olive oil which is essential fats and is needed by the body to absorb nutrients from the salad.

This salad is being shared with Lisa of Lisa' s kitchen and Jacqueline of Tinned Tomatoes for their blog event No Croutons Required this month.

03 Servings
You require

01  large Avocado,peeled and diced
01 long Cucumber,peeled and diced
01 C watermelon,diced
01 medium Tomato,diced
01 small red onion,sliced thin
100 gms Feta cheese,cubed
2 tbsp ,fresh mint leaves,chopped
1/2 C pomegranate kernels
Juice of 01 Lime
Extra virgin Olive oil
Salt and pepper to taste

Method

• In a large bowl ,add all the ingredients except the lime,olive oil and the seasonings.
• Squeeze the lime juice on the top, drizzle with extra virgin olive oil and season with salt and pepper .
• Stir gently and serve.

Turkey pomegranate salad

The memories of Aai's (my maternal grandmother) backyard filled with trees laden with green and red fruits and Aai seperating the fruits' arils from the skin and serving us for breakfast, the red shiny arils resembling small glistening rubies are still fresh in my mind. Her trick of separating the arils from the skin was to dip in a bowl of water while separating them. You guessed right....I am talking about Pomegranate.

Pomegranate juice is a great thirst quencher and has a refreshing and soothing taste. It is widely used as a table fruit, in salads, to marinate meat, as a garnish and toppings, as juice and also used to make high quality wine. This fruit represents fertility and marriage in the middle east countries and considered as auspicious by the Chinese as they believe it wards off evil. Pomegranate is also called the heart's tonic and is held in high esteem for its medicinal properties. More information regarding this delicious fruit can be known from here.

Today I am posting an exotic turkey pomegranate salad and this is my entry for AFAM-Pomegranate hosted by Sra of When my soup came alive and started by Maheshwari of Beyond the Usual.This is my first participation in a food event in the blogosphere. The recipe is adapted from The Thanksgiving book by Jerome agel and Jason shulman and is also available here.