Meat Mouth Who?! Here Are 7 Delicious Salads For Every Day Of The Week.

Who doesn’t love watermelon?
The ways we have grown up enjoying them may be pedestrian, at least to us, but whenever I have overseas guests I’m amazed how they find stopping the car at the side of the road and selecting a big, juicy melon not just quaint but also a bit luxurious too.
I think that much of it has to do with the fruit itself and how we choose (do you also knock all around the melon when you select one ) to devour it: on its own, sometimes with mint, in sorbets, fruit salads and at times, as a base for smoothies.
As a vegan, I’ve also enjoyed them in salads and would you believe, grilled! I know this may sound strange but grilling a watermelon transforms it into something that is smoky sweet and hearty. I wouldn’t have guessed this if I wasn’t vegan but since salads are a crucial part of how I remain filled and satisfied, I had to search for ways to get creative with my greens so I could have one salad per day. Grilled watermelon was an easy, delicious choice.
Now I know what you're thinking. There is no way you could eat a salad each day, I’m here to tell you that you can.
Here are my favourite salads, one for every day of the week and best of all there are no measurements, just toss the ingredients around in portions that you like and add as many greens as possible.
Day 1.
Grill 4 slice of watermelon (recipe below). Combine with tomato chunks and basic vinaigrette. Add slivers of red onions, some cilantro and add to a bed of greens.
Day 2.
Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil, add a bit of sugar and  top with peanuts and chopped basil. Add mint.
Day 3.
Grate carrots, toast some sunflower seeds and toss with blueberries, olive oil, and lemon juice and add plenty of black pepper.
Day 4.
Slice button mushrooms thinly, toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with a peanut or olive oil, a bit of soy sauce and minced ginger. Add a bit of salt if you really must.
Day 5.
Cooked a whole unpeeled eggplant in a dry hot skillet, turning occasionally until completely collapsed and soft. Chop and toss with toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper and some salt.
Day 6.
Blanch a bunch spinach,  drain and then shock in ice water. Squeeze the spinach dry chop and toss with toasted pine nuts, raisins, olive oil, and some balsamic vinegar. Capers will add something special.
Day 7.
Halve some avocadoes and scoop out most from their bases. Leave some of the flesh in the shells. Roughly chop with black beans, cheese of your choice (mine is vegan cheddar), cilantro, chopped tomatoes, and lime juice. Serve in the avocado shells.
Oh and remember that grilled watermelon in recipe 1?
Here is how I do it.
Cut 4 slices of watermelon
2 tsps olive oil
Method
Brush grill plates with oil
Preheat the grill to medium
Brush watermelon with oil
Grill watermelon for 5 minutes or until scorched around the edges.
Seriously, this is the most amazing thing you can have in your salads.

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