A refreshing summer salad combining the sweetness of watermelon, the peppery bite of arugula, and the crunch of pine nuts, dressed with a tart lemon and red wine vinaigrette.
Ingredients
- 15 ml Fresh lemon juice
- 15 ml Red wine vinegar
- 2 g Fine salt
- 30 ml Extra-virgin olive oil
- 450 g Watermelon (flesh, seedless, cut into 1.25 to 2 cm dice)
- 180 g Baby arugula
- 30 g Pine nuts
- 50 g Crumbled feta or ricotta salata
- 1 pinch Ground black pepper
- 1 pinch Flaky sea salt (optional)
Method
- Make the dressing by whisking the lemon juice, vinegar, and salt in a large bowl, then whisk in the oil in a thin stream until emulsified.
- Cut the watermelon into 1.25 to 2 cm dice, removing the seeds and keeping the flesh well-drained.
- In a large salad bowl, combine the arugula, diced watermelon, and pine nuts.
- Pour the dressing over the salad and toss gently to coat all the ingredients well.
- Sprinkle with crumbled cheese, ground black pepper, and optionally a pinch of flaky sea salt.
- Taste and adjust the seasoning if necessary, then serve immediately as a starter.
Nutrition
Per serving
- Energy
- 207.1 kcal
- Protein
- 5.01 g
- Carbohydrate
- 12.34 g
- Fat
- 16.23 g
- Fibre
- 1.6 g
- Calcium
- 80.88 mg
- Iron
- 1.23 mg
- Magnesium
- 51.77 mg