I found this amazing Watermelon, Arugula and Pickled Onion Salad recipe and can’t wait to try it. I feel badly tho – I’m not sure where I found it!! But, since I’m a Health Coach in training, I have to tell you about the health benefits 😉
Watermelon has a world of health benefits – it’s packed with nutrients, significant levels of vitamins A, B6 and C, and loads of lycopene, antioxidants and amino acids. Hello Summer!
For the salad and vinaigrette:
1 small to medium seedless watermelon
1/8 cup red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1/4 cup olive oil
4 cups arugula
1/2 cup crumbled goat or feta cheese
For the pickled onions:
1/2 cup thinly-sliced red onion
1/2 cup apple cider vinegar
1 teaspoon salt
1 tablespoon sugar
1 teaspoon whole black peppercorns
Cube the watermelon into bite-sized pieces. Set aside.
To prepare pickled onions, thinly slice the onion, using mandoline for even cuts if you have one available. In a small saucepan, combine the remaining pickling ingredients and bring to rapid boil, then remove from the heat. Place the sliced onions in heat-proof jar and pour the liquid over to evenly coat. The onions should soften within 15 minutes, depending on thickness. In a small bowl, combine the red wine vinegar, lemon juice, and salt. Slowly whisk in the olive oil until incorporated. In a mixing bowl, lightly dress and the arugula to taste and toss, then place it in a serving dish. Top it with the cubed watermelon, crumbled cheese, and pickled onions. Finish with any remaining vinaigrette, if desired.