Whole 30: Day 4, 5 & 6 – Watermelon Summer Salad

Sorry I’ve been slacking, but this holiday weekend was super hectic. However, I still wrote down what I ate everyday this weekend so here goes:

Day 4

Breakfast: roasted sweet potatoes
Lunch: figs and prosciutto over arugula
Dinner: chicken meatballs with steamed broccoli

Day 5

Breakfast: green smoothie
Lunch: watermelon salad
Snack: fruit salad
Dinner: chicken meat sauce and roasted vegetables

Day 6
Breakfast: berries and bee pollen
Lunch: Salad with chicken
Snack: baked plantain
Dinner: chicken meatballs with zucchini

Summer Watermelon Salad

Ingredients:

2 cups watermelon, cubed
1 beefsteak tomato, cubed
1/2 red onion, finely sliced
10 pitted kalamata olives
2 TBS balsamic vinegar
1 TBS extra virgin olive oil
salt and pepper

Directions:

Stir together the first four ingredients. Whisk together the balsamic, oil, salt and pepper in a small bowl. Pour over the salad and enjoy!

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