Watermelon Arugula Salad with Crispy Shallots
A refreshing Watermelon Arugula Salad with Crispy Shallots that's perfect for summer.
Equipment
- mixing bowl
- whisk
- jar
Ingredients
Watermelon Salad
- 24 ounces diced watermelon about 5 cups
- 5 ounces baby arugula
- 4 ounces crumbled feta cheese
- ½ cup chopped pistachios divided
- ½ cup crispy fried shallots divided
- ¼ cup julienned fresh mint leaves about 0.25 ounce
White Balsamic Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
Instructions
Preparation
- In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- In a large mixing bowl, combine the watermelon, arugula, feta, half of the pistachios, half of the shallots and mint. Drizzle evenly with the vinaigrette. Toss very gently until combined.
- Serve immediately, garnished with the remaining pistachios, crispy shallots, and an extra twist of black pepper. Enjoy!
Notes
Recipe inspired by the watermelon salad at Little Gem in Ojai — be sure to stop in and try theirs if you’re in town!
Nutrition
Serving: 1saladCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 320mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 50IUVitamin C: 30mgCalcium: 200mgIron: 1mg
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