Watermelon Basil Salad
This healthy, watermelon basil salad 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, homemade, watermelon reduction vinaigrette.
Servings: 4
Calories: 328kcal
Ingredients
For the Watermelon Reduction
- 1 small watermelon seedless
For the Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ cup watermelon reduction from above
- 1 teaspoon salt
For the Salad
- 3 cups arugula
- 3 cups watermelon seedless and cubed
- 1 cup avocado cubed
- 1 cup goat cheese crumbled
- 1 cup blueberries
- ½ cup red onion thinly sliced
- 3 tablespoons pine nuts
- ½ cup basil coarsely chopped
- sea salt flakes to taste
Instructions
For the Watermelon Reduction
- 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 Watermelon Vinaigrette
- In a small bowl, whisk together the olive oil, vinegar, ½ cup of the watermelon reduction and salt. Reserve.
For the Watermelon 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. Drizzle with the watermelon vinaigrette or serve it on the side.
Notes
- Note on Nutrition Info: The nutrition information for this recipe does not include the vinaigrette as this amount will vary depending on what each individual uses on their salad.
- Dressing Alternative: If you aren’t prepared to spend time making the watermelon reduction, it can easily be substituted with another fruity vinaigrette you have on hand or simply extra virgin olive oil and red wine vinegar.
- Choose the Right Watermelon: Select a ripe, juicy watermelon. It should be heavy for its size and have a creamy yellow spot where it rested on the ground, which signals ripeness.
- Cut Uniform Pieces: Cut the watermelon into even-sized cubes for better salad presentation.
- Dress Just Before Serving: Add the dressing just before serving to prevent the salad from becoming soggy. This helps keep the watermelon and other ingredients fresh and crisp!
- Salad Storage: As long as there is no dressing on the leftover salad, you can cover it with plastic wrap or transfer it to an airtight container. Store it in the fridge as soon as possible. Try to eat it within the next 1 to 2 days so it stays fresh. Placing a piece of paper towel in the container can soak up moisture and help it last longer.
- Dressing Storage: If you want to prepare the vinaigrette ahead of time, it can be stored in the refrigerator in a squeeze bottle or glass jar for up to two weeks. Give it a good shake before serving.
Nutrition
Calories: 328kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 218mg | Potassium: 491mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1826IU | Vitamin C: 21mg | Calcium: 129mg | Iron: 2mg
