Healthy Recipe of the Week

Watermelon Salad with Feta and Honeyed Pistachios

Watermelon with a twist!

While some schools are back in session, other schools return next week, this weekend marks the last unofficial weekend of summer. If you are looking for an end of the summer salad to bring to your Labor Day picnic, toss together this healthful, refreshing mix.

Ingredients

• 1 small Red Onion (thinly sliced)
• 3 tablespoons Red Wine Vinegar
• 3 tablespoons Extra Virgin Olive Oil
• Kosher Salt and Black Pepper, to taste
• 1/2 cup Shelled, Unsalted Pistachios (roughly chopped)
• 2 tablespoons Honey
• 2 large bunches Arugula (thick stems discarded) (*about 8 cups) (*may substitute for leafy green of choice)
• 6 Radishes (very thinly sliced)
• 1/2 small Watermelon (cut into pieces) (*about 1 1/2 pounds)
• 1 Ripe Avocado (sliced)
• 4 ounces Feta Cheese (broken into pieces) (*may substitute for vegan cheese)

Directions

In a small bowl, toss the red onion with the red wine vinegar, one (1) tablespoon of olive oil, and a pinch of salt and black pepper. Let sit, tossing occasionally (at least 10 minutes or up to 1 day). 

In the meantime, line a small baking sheet with non-stick foil. Heat a small skillet on medium and toss the pistachios until lightly toasted (2 to 3 minutes). Add the honey and a pinch of salt and let bubble gently for one (1) minute. Remove from heat and immediately  transfer two prepared baking sheet to cool. 

Toss the arugula with the radishes, remaining two (2) tablespoons of olive oil, and a pinch of salt and black pepper. Transfer to a platter. Top with watermelon, avocado, feta cheese, red onion mixture, and pistachios. 

Total Preparation Time: 25 minutes

Yields: 4  servings 

Nutritional Information

Per Serving: 410 Calories | 31g Fat | 7.5g Saturated Fat | 10g Protein  | 365mg  Sodium  | 29g Carbohydrates | 6g Fiber

 

 

 

 

 

Reference

Hall, C. (2018, July/August). Watermelon with a twist. Real Home + Food.