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Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx 1/4 c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad!

By Erin Gleeson for The Forest Feast

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Grilled prawns.

(Source: in-my-mouth)

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Healthier Sweet Potato Casserole Boats with Pecan Flax Crumble

Really nice recipes. Every hour.


chargrilled zucchini and halloumi salad | (Souvlaki For The Soul)

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