You will be eating this arugula, watermelon salad on repeat.
Hi everyone! I’m Chef Alma Fernanda and I’m so excited to share my first recipe on Blank Itinerary! Fun and easy recipes are my favorite. Less prep time and more down time.
Watermelon is in season and I love to use it in a bunch of different ways. This is the perfect fresh summer salad. I’m sure it will become your go-to recipe this season.
If you want some more recipe ideas, you can follow me on Instagram @ChefAlmaFernanda. Hope you enjoy this easy and delicious recipe!
Ingredients:
¼ cup freshly squeezed lemon juice
¼ cup frshly squeezed orange juice
1 medium shallot minced
2 tablespoons julienned mint leaves
1 tablespoon honey
½ cup olive oil
1 teaspoon salt
½ teaspoon ground Black pepper
4 cups baby arugula
1 small seedless watermelon
8 ounces feta cheese
Directions:
- Whisk together lemon juice, orange juice, shallot, mint leaves, honey, salt and pepper. Slowly pour in olive oil while whisking quickly until emulsified
- Dice watermelon into 1-inch cubes
- Dice feta cheese into ½-inch cubes
- Toss arugula with dressing and place on a serving platter. Top with 1½ cup watermelon cubes and 1 cup feta cubes
* For a dinner party option, place 4 watermelon cubes on a salad plate, top with dressed arugula and crumble feta cheese on top.
¡Hola a todos! Soy Chef Alma Fernanda y estoy muy emocionada de compartir mi primera receta en Blank Itinerary. Las recetas ricas y fáciles son mis favoritas. Menos tiempo de preparación y más tiempo para disfrutar la comida.
La sandía está en temporada y me encanta usarla de muchas maneras diferentes. Esta es la ensalada de verano fresca perfecta. Estoy segura de que se convertirá en tu receta favorita esta temporada.
Si quieren más ideas sobre recetas, pueden seguirme en Instagram @ChefAlmaFernanda. Espero que disfruten de esta receta fácil y deliciosa.
Ingredientes:
¼ de taza de jugo de limón exprimido
¼ taza de jugo de naranja exprimido
1 chalote mediano picado
2 cucharadas de hojas de menta chiffonade
1 cucharada de miel
½ taza de aceite de oliva
1 cucharadita de sal
½ cucharadita de pimienta negra molida
4 tazas de rúcula
1 sandía pequeña sin semillas
8 onzas de queso feta
Direcciones:
- Para el aderezo: Bate el jugo de limón, el jugo de naranja, el chalote, las hojas de menta, la miel, la sal y la pimienta. Lentamente echa el aceite de oliva mientras bates rápidamente hasta que se emulsione
- Corta la sandía en cubos de 1 pulgada
- Corta el queso feta en cubos de ½ pulgada
- Mezcla la rúcula con el aderezo y acomódala en un plato para servir. Encima, pon 1½ taza de cubitos de sandía y 1 taza de cubos de queso feta
* Para una opción de cena, puedes colocar 4 cubos de sandía en un plato de ensalada, y cubrirlos con rúcula y un poco de queso feta!
Beautiful pictures, and the salad looks so refreshing!
Perfect for catching the last of the summer produce, too. 🙂
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