By Eileen Latimore
Watermelon & Arugula Salad
3 steps
Prep:15min
Updated at: Thu, 17 Aug 2023 11:30:40 GMT
Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
8
Low
Nutrition per serving
Calories323 kcal (16%)
Total Fat24.7 g (35%)
Carbs22 g (8%)
Sugars12.6 g (14%)
Protein7.8 g (16%)
Sodium394.8 mg (20%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 cupswatermelon
cubed, 1-inch cubes, chilled
1English cucumber
cut lengthwise into quarters, then crosswise into 1/2-inch chunks
kosher salt
ground black pepper
¼ cupextra-virgin olive oil
¼ cuplemon juice
2 tablespoonsground sumac
¼ teaspooncayenne pepper
0.5red onion
small, thinly sliced
5 ouncebaby arugula
container
½ cuproasted pistachios
roughly chopped
½ cupgoat cheese
fresh chèvre, crumbled
Instructions
Step 1
In a colander set in a large bowl, toss the melon and cucumber with ½ teaspoon salt; set aside. In a large serving bowl, whisk together the oil, lemon juice, sumac, cayenne and ¼ teaspoon each salt and black pepper. Stir in the onion and let stand for 5 minutes.
Step 2
To the large bowl, add the melon mixture, arugula and pistachios. Gently toss, then taste and season with salt and black pepper. Top with the cheese.
Step 3
Tip: Don’t skip the step of salting the melon and cucumber. The salt draws out some water and helps prevent the dressing from becoming watery and dilute.
