Happy August! The sun is finally shining! It’s nice out, so nice I’ve got sunglasses, a sun dress, and fresh painted toe nails, and pretty sandals on!
I’ve got a ton of stuff to do today, including a 3pm yoga class. I wanted to post my light and delicious lunch before I got back to pickling the last of the snap peas, and some zucchini which I will post later today!
I had some arugula, cilantro, and ricotta salata left in the fridge. I walked to Whole Foods to grab some cream for my coffee, and came home with heirloom tomatoes, and some watermelon too.
When I lived on the East Coast I rarely cooked. I worked for a restaurant so most of my friends were free for lunch. We had a ton of lunches at really nice places. I remember any chance a restaurant would have a watermelon salad on special I would order it, devour it, and scrape my plate for leftover juices. Yum!
Today I was feeling a little nostalgic, and decided to make my own version of an old favorite. It was light, bright, and perfect. I hope you enjoy it as much as I did!
Watermelon Salad with Cilantro Lime Vinaigrette
For one salad, and dressing for a week!
Ingredients:
- 1/4 cup chopped watermelon
- 1 cup arugula
- 1 small green heirloom tomato, chopped
- 1 Tbsp sunflower seeds
- 1 Tbsp chopped red onion (I sliced the onion into half moons)
- 2 Tbsp crumbled ricotta salata
- 1 bunch cilantro
- juice of 1 lime
- 1/4 cup champagne vinegar, or white wine
- 1 tbsp grape-seed oil
- pinch of salt
- 1 shallot
- Place Chopped watermelon on plate.
- Place clean arugula in a bowl.
- Top with chopped onion, tomato, sunflower seeds, and crumbled ricotta salata.
- Place clean cilantro, juice of lime, shallot, salt, vinegar, and oil in bowl of food processor, and pulse until desired consistency.
- Toss dressing, and salad together.
- Place on top of arugula, and enjoy!
alittlepicnic 