Watermelon and Arugula Salad with Walnuts
- Prep Time:
- Cooking Time:
- Serves: 4
This is a light a refreshing salad, mixing the juicy sweetness of watermelon with the crisp peppery-ness of the arugula and warmth of the walnuts. For an added dimension, you may grill the watermelon prior to cutting it.
- Part of Meal: Salad
- Food Type: Parve
- Service Temp: Room Temperature
- Special Diet: Vegan
- Source: Chef Shaya Klechevsky, At Your Palate
- 3 pound(s) watermelon, cut into 1-inch cubes
- 1 1/2 cup(s) arugula
- 1 cup(s) coarsely chopped walnuts (optional: toasted)
- 1 small red onion, thinly sliced
- 1/3 cup(s) fresh orange juice
- 2 tablespoon(s) fresh lime juice
- 2 tablespoon(s) red-wine vinegar
- 2 tablespoon(s) first cold-press olive oil
- salt, to taste
- pinch(es) sugar (optional, for grilling watermelon)
- If you wish to grill the watermelon, cut 1-inch thick slices out of a quarter of a watermelon, lightly brush with some oil, and lightly season with a pinch of salt and sugar on both sides. Place on top of a hot, oiled grill, and grill watermelon on each side for 2-3 minutes, turning only once.
- Combine the diced watermelon, arugula, walnuts and sliced red onion in a bowl and toss.
- In a separate bowl, combine the orange juice, lime juice and red-wine vinegar. Slowly whisk in the oil.
- Lightly drizzle the vinaigrette over the salad and gingerly toss together.