04 Sep, 2009
Savory Watermelon-Raspberry Salad
Posted by: Angela Leeds In: *LGS Daily Recipe|Appetizers, Salads & Side Dishes
This is one of my favorite salads, a staple in the summer! I keep sun-cured black olives on hand (which I’ve marinated myself in cold-pressed Greek olive oil and Himalayan Crystal salt) for just this purpose. It is just bursting with the sweetness of the watermelon and fresh raspberries, which is highlighted beautifully by the rich saltiness of the olives.
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A Word On Olives
If you love olives, you’re in luck — they are definitely one of the healthiest fruits on the planet! However… if you are consuming olives that have been processed with table salt or kosher salt, you’re bringing in a component you’d be much better doing without. I don’t feed either of those demineralized salts to my family — my kids will attest to the fact that Mortons is relegated to the sidewalk when it freezes over, not to human consumption.
By now, there are numerous un-salted, sun-cured olives available. If you can’t get your grocery story or health food stores to carry them, just break down and order them from an online vendor. Then marinate them in your own fridge in quality cold-pressed olive oil and a quality natural salt, such as my beloved “himmy” salt or even Celtic sea salt.
It is not complex or hard — you just put the olives, olive oil, and a good measure of healthy salt into a glass jar and leave it in your fridge. Then you’ll be able to add olives any time you want to your salads and other raw dishes, without worrying about bloat, blood pressure, and all the icky things that come from consuming de-mineralized salt.
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