This is the only way I know to get my teen to happily eat arugula! Even wild arugula, which is sharper than the regular stuff.
The amazing thing about this salad– which I’ll admit, seems like an odd combination on the face of it– is how the sweet watermelon takes all the bitterness out the arugula. My friend Patricia learned this recipe through St. Helena’s healthy living course and gave it her own spin. Hers includes red onion, which is yummy but not as kid-friendly. I included a little for a garnish. It looks nice for the camera or to adults dining together, but I would not put it in young person’s salad.
My version is pretty basic, you’ll have it on the table in no time. If you want to gussy it up more and you eat dairy, some cubes of feta cheese would be a great addition. Or try gorgonzola as my blogger friend from Tastefully Julie suggests.
- 6 cups arugula or wild arugula, washed
- 1-2 cups watermelon cubes from a seedless watermelon, seeds removed
- handful pine nuts
- a few very thinly sliced half-rings of red onion for garnish (optional)
- 3 Tbs. extra-virgin olive oil
- 2 tsp. of a fruit vinegar such as raspberry vinegar, or, lacking that, balsamic vinegar
- salt and pepper to taste
- Dress the arugula with the raspberry or other vinegar, then the olive oil. Sprinkle with salt and pepper to taste.
- Serve salad onto plates.
- Arrange watermelon cubes onto each salad.
- Add red onion with a light hand if using. The salad already has plenty of sharpness from the arugula, the onion is mainly to make the salad look prettier.
- Sprinkle with pine nuts.