[Recipe] It’s not red, white & blue, but it will still hit the spot this weekend!

It is watermelon season and I was looking for something without feta and didn’t find anything interesting until I came across this recipe, so while it still has feta it also has a twist!

Feel free to leave out the feta or buy a “real” feta (read your labels) to avoid cow’s milk.

Also, here is a sugar-free balsamic vinaigrette recipe that I’ve been using for years and love it! It’s easy, tasty and you are avoiding industrial seed oil store bought dressings.

Here’s yourWatermelon-Arugula Salad Recipe (try spinach if you don’t like the spicy arugula taste)

Ingredients

For the Salad:
2 cups seedless watermelon, cut into 1-inch cubes
6 cups arugula
1/3 cup crumbled feta (or an almond milk cheese for dairy free)
1/4 cup pistachios, roughly chopped
1/3 cup fresh mint, roughly chopped or torn
3-4 tbsp extra virgin olive oil
Salt & pepper to taste

For the balsamic glaze:
1/3 cup balsamic vinegar
2 teaspoons coconut sugar

Directions

1. Place a bed of arugula in a large bowl or on a platter. Add the watermelon cubes and crumbled feta (or other cheese of choice). Toss with olive oil and season with salt and pepper.

2. Add chopped pistachios and freshly torn mint on top.

3. Add balsamic vinegar and coconut sugar into a small saucepan over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until it thickens and reduces by about half – should take 5-7 minutes. Remove from heat and set aside to cool.

4. Once the balsamic glaze has cooled, drizzle it over the top of the salad.

5. Serve & enjoy!