My family was VERY skeptical when I first started Beth’s Journey back in February 2010. As older sisters do so well, they both made fun of me for taking pictures of my food and anything else they could find to tease me about. Granted, my blog has changed a lot since then and I don’t come close to photographing everything I eat anymore, but none the less I was delighted when my sister told me she’d written a guest post for me, and even taken a picture. Without further ado…
Hi. I’m Wendy, one of Beth’s older sisters. In my paid life, I am a construction lawyer and I co-edit a blog on emerging legal issues in cleantech, climate change, and green building. In my personal life, I am married to Justin and the mother of my little peanut, Harper.
The love of food runs deep in the Klein genes. As Beth mentions in many of her posts, Klein gatherings often revolve around what we are going to eat next (even while we are still eating). Like my sister, I love food too and am a lifetime Weight Watchers member (although getting back on the wagon after having Harper last year).
I subscribe to a CSA share of vegetables that comes to me in Philadelphia weekly from Lancaster Farm Fresh. Last week, I received a LARGE watermelon and beautiful heirloom tomatoes. I also have a basil plant that really took off this summer in my backyard. When deciding on a delicious, easy salad to make last night, I looked for a recipe that would combine all of these ingredients.
Based off this recipe, I created my own slightly modified and Weight Watcher-friendly version. Enjoy!
Makes 2 servings, with 2 Weight Watchers PointsPlus each.
- 2 cups chopped large heirloom tomatoes, cored
- 1 small English or regular cucumber, peeled, seeded, and cut into cubes (I used a lemon cucumber from my CSA and did not seed it)
- 2 cups cubed yellow or red seedless watermelon flesh
- 2 oz. Hass avocado, pitted, peeled, and cut into cubes (you can add more here, just adjust points + value)
- 2 tablespoons basil chiffonade (follow Beth’s video here to learn the technique)
- 2 teaspoons extra virgin olive oil
- 2 teaspoons aged balsamic vinegar
- Kosher salt and freshly ground black pepper
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and basil. Toss with the olive oil, balsamic vinegar, and salt and pepper to taste. Makes two servings.