Chilled Watermelon Salad
This Watermelon Salad has arugula, pickled red onions, creamy goat cheese, balsamic syrup and roasted pumpkin seeds. It's a perfect starter or side salad.
Prep Time15 mins
Total Time15 mins
Servings: 4 servings
- 1 small seedless watermelon chilled
- 4 cups lightly packed Arugula salad greens
- Lemon Thyme oil
- Balsamic Syrup
- Pickled red onions
- Goat cheese
- Freshly cracked black pepper
- leaves Fresh thyme for garnish
First thinly slice a red onion and cover completely with rice wine vinegar. Let sit for at least 1 hour or overnight.
To make the Lemon Thyme oil see my recipe here. It's fairly easy to make and adds that little nuance of lemon to counter the balsamic syrup. Otherwise use a good olive oil.
Next, I actually cut the round watermelon into a square/rectangle, trimming off the outer rind and then the white rind corners if necessary. Slice the watermelon flesh into 4 thick slices and then each slice in half, then each half cut on the diagonal. You should have 16 triangles when finished.
To plate, drizzle some of the lemon thyme olive oil on each chilled plate. Add some arugula salad greens, lay four watermelon triangles as shown or as you like.
Sprinkle some of the pickled red onions (see picture, reserve rest for other salads), a drizzle of balsamic syrup and crumbles of goat cheese. Top it all off with some freshly cracked black pepper and fresh thyme leaves. Serve chilled.
Calories: 6kcal | Carbohydrates: 1.2g | Protein: 0.5g | Fat: 0.1g | Sodium: 10.2mg | Fiber: 0.5g | Sugar: 0.4g