No-Cook Strawberry Almond Salad and Spiked Watermelon

By Keegan Crowley

Feeling guilty about your contribution to the deterioration of our planet? Well, you should. It’s time to start answering Mother Nature’s pleas to chill out with all the carbon emissions. Earth Day is this Friday, April 22, so make it count with these green recipes. The Zero Carbon Salad is a perfect way to celebrate fresh veggies while filling your belly with the hearty ingredients. Afterwards, kick back with a few slices of spiked watermelon (FYI: you might need to ingest the entire watermelon to feel a buzz). Then get back to planting trees.

Zero Carbon Salad For the salad: 5 c. fresh baby spinach 1 bunch arugula 1 yellow pepper, sliced 1 c. strawberries ½ c. sliced almonds ¾ c. shredded or cubed Swiss cheese

For the dressing: ¼ c. balsamic vinegar ¾ c. olive oil 1 tsp. salt 1 tsp. pepper 2 tsp. brown sugar

1. Toss the greens with the yellow pepper and cheese. 2. Add strawberries and almonds right before serving. 3. Combine dressing ingredients in a container with a top, shake for a minute, and drizzle over salad.

Spiked Watermelon Ingredients: 1 whole watermelon 1 c. sugar ¾ c. water 1 c. lime juice 8 oz. tequila

1. Slice the watermelon into wedges and spread out evenly in a baking dish. 2. Mix water, sugar, lime juice, and tequila and pour evenly over the watermelon. Chill for at least 2 hours. 3. Take the watermelon out of the tequila bath and serve.

By the way – happy first night of Passover! Check out our recipes for delicious chocolate macaroons and Manischewitz sangria.