This healthy, watermelon salad with basil is fresh and fruity with a great combination of textures and flavors. It’s served over a bed of leafy greens and topped with a refreshing watermelon reduction vinaigrette.
Remove the watermelon rind and cut the watermelon into cubes.
Add the watermelon cubes to a blender and process them until smooth. Strain through a fine mesh strainer and discard the pulp. Alternatively, you can use a juicer.
Transfer the watermelon juice to a medium saucepan and heat it over medium heat.
Once it is simmering, lower the heat to medium-low. Simmer for about 25 minutes, stirring occasionally. The watermelon juice should be reduced by at least half. It may take longer for a juicier watermelon.
Let cool.
For the Vinaigrette:
In a small bowl, whisk together the olive oil, vinegar, ½ cup of the watermelon reduction and salt. Reserve.
For the Salad:
In individual salad bowls, layer the arugula, watermelon cubes, avocado, goat cheese, blueberries and red onion.
Garnish with the pine nuts, basil leaves and flaky sea salt.
Serve with the watermelon vinaigrette on the side.
Notes
The nutrition information for this recipe does not include the vinaigrette.