Black Lentil Watermelon Beet Salad

Black Lentil Watermelon Beet Salad ❤️ Lentils make a perfect companion food to watermelon, providing a boost of iron and protein—two nutrients that are especially critical during treatment, as anemia is a common side effect of chemotherapy and radiation. Watermelon is a refreshing and nourishing addition to your diet during cancer treatment, offering both hydration and relief from side effects. With about 92% water, it’s excellent for preventing dehydration—especially important during chemotherapy or radiation, when symptoms like vomiting, diarrhea, or mouth sores can make it harder to stay hydrated. Watermelon is also rich in lycopene, the powerful antioxidant that gives it its vibrant red color. Research suggests that lycopene may help slow the growth of cancer cells and reduce oxidative damage in the body. It’s also a good source of vitamin C, which supports immune function and aids in tissue repair. With fresh mint, crumbled goat cheese, and a hint of lemon, this salad becomes even more flavorful.

Lentil Watermelon Beet Salad 

Lentil Watermelon Beet Salad 

Ingredients: 

6 cups watermelon, cut in 1 inch cubes 

1 & 1/2 cups cooked black lentils 

1 medium beet, peeled, cooked, and cut in chunks 

Fresh mint leaves 

1/4 cup crumbled goat cheese 

Juice of 1/2 lemon 

Directions: 

1. In a large salad bowl, combine watermelon, lentils, beets, half the crumbled goat cheese and fresh chopped mint. 

2.  Squeeze the juice of 1/2 lemon.  Toss gently to combine.  Season with salt and pepper to taste.  Top with remaining goat cheese and fresh mint leaves before serving.