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Persian watermelon salad

A yogurt-based spread tops protein-rich kuku in this summer dish.

"Savory miso and labne condiments balance the fruit's sweet notes," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox, of this salad that is served alongside kuku. Plus, watermelon aids hydration and is rich in potassium.

This recipe is part of our meal prep series. Click here for all the details.

Ingredients

¼ cup shelled edamame
¼ cup grated carrots
½ cup Persian cucumbers, sliced into ½-inch pieces
½ cup watermelon, cubed
2 radishes, thinly sliced into disks
1 teaspoon fresh mint leaves
2 handfuls watercress
1 handful arugula
2 tablespoons labne
2 tablespoons miso dressing
kuku wedge

Directions

1.

In a salad container, place the edamame, carrots, cucumbers, watermelon, and radishes.

2.

Add the mint leaves followed by one handful each of both watercress and arugula.

3.
Store labne and miso separately in small side containers.
4.

In a container, place the remaining watercress and kuku. Store in the fridge.

Directions

1.

Heat kuku in the microwave for 45 seconds.

2.

Toss watermelon salad with miso dressing. Serve alongside the kuku topped with labne.

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