Watermelon Arugula Salad
If you want to add more gluten free and primal recipes to your recipe box, Watermelon Arugula Salad might be a recipe you should try. One portion of this dish contains approximately 20g of protein, 52g of fat, and a total of 592 calories. For $2.75 per serving, you get a main course that serves 2. Summer will be even more special with this recipe. 29 people found this recipe to be yummy and satisfying. If you have avocado, water, chicken, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Clean Eating with a Dirty Mind. Overall, this recipe earns a pretty good spoonacular score of 69%. If you like this recipe, take a look at these similar recipes: Arugula & Watermelon Salad, Watermelon-Arugula Salad, and Watermelon and Arugula Salad with Walnuts.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
3 ounces (85g) sliced avocado or 1/2 of a large avocado
4 cups (4 ounces, 115g) baby arugula
6 ounces (170g) grilled chicken, thinly sliced
1 teaspoon Dijon mustard
¼ cup (60ml) extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons ricotta salata
pinch of sea salt
sea salt and pepper to taste
1 medium shallot, minced
2 tablespoons sherry vinegar
1 tablespoon water
1 cup (154g) diced watermelon
Equipment:
bowl
mixing bowl
whisk
Cooking instruction summary:
Evenly divide the arugula between two salad bowls. Top each bowl of arugula with cup diced watermelon, 3 ounces (85g) of sliced grilled chicken, and sliced avocado. Then sprinkle 1 tablespoon of the ricotta salata and sea salt across the top of each salad as a garnish. Toss with the Sherry Shallot Vinaigrette or serve the dressing on the side.Add the minced shallot, sherry vinegar, lemon juice, water, and Dijon mustard to a small mixing bowl. Stir together then let the ingredients macerate for at least 15 minutes.Gradually stir in the olive oil using a fork or small whisk, until combined. Season with salt and pepper to taste. Store leftover dressing in the refrigerator. The olive oil will solidify when cold. Before using, let sit at room temperature or set the bowl in hot water until it liquefies again.
Step by step:
1. Evenly divide the arugula between two salad bowls. Top each bowl of arugula with cup diced watermelon, 3 ounces (85g) of sliced grilled chicken, and sliced avocado. Then sprinkle 1 tablespoon of the ricotta salata and sea salt across the top of each salad as a garnish. Toss with the Sherry Shallot Vinaigrette or serve the dressing on the side.
2. Add the minced shallot, sherry vinegar, lemon juice, water, and Dijon mustard to a small mixing bowl. Stir together then let the ingredients macerate for at least 15 minutes.Gradually stir in the olive oil using a fork or small whisk, until combined. Season with salt and pepper to taste. Store leftover dressing in the refrigerator. The olive oil will solidify when cold. Before using, let sit at room temperature or set the bowl in hot water until it liquefies again.
Nutrition Information:
covered percent of daily need
