Labor Day may have passed, but that doesn’t mean it’s the end of summer weather for all of us. We are still living in 90+ degree temperatures with no end in sight for at least another 6 weeks.
And while I’m all about fall weather and all the pumpkin & apple glory, I’m also all about preserving as much time as I can with my little one.
My petite watermelon salads are a great reminder of a light, refreshing summer dish that can be used as part of any meal or as an appetizer to bring or serve at a party.
The sweet hydrating watermelon pairs well with the peppery arugula, the crunch and slightly salty pistachios, and the creamy feta cheese.
It can be made into a bigger salad or served into mini versions like these- great for easy grabbing for party guests.
I drizzled mine with a homemade lemony vinaigrette which brought out the sweetness and freshness of the simple ingredients.
So don’t pass up that end of season watermelon at the grocery, you can make these in a pinch and bring them to your next tailgating party!
Watermelon Arugula Pistachio Petite Salads with Lemon Dijon Vinaigrette
Makes: 10-12
Ingredients:
1 mini seedless watermelon
1 cup arugula
2 tablespoons pistachios, toasted and chopped
2 tablespoons feta, crumbled
For the vinaigrette:
1 lemon, juiced
2 tablespoons olive oil
1 clove garlic, grated
1 teaspoon Dijon mustard
1 teaspoon honey
pinch of kosher salt
freshly ground black pepper
Directions:
Slice the watermelon and use a round biscuit or cookie cutter to cut out individual circles of watermelon.
Top each watermelon slice with a little arugula and sprinkle on the pistachios and feta.
Meanwhile, in a mason jar combine all the vinaigrette ingredients. Twist on the lid and shake to combine all the ingredients.
Using a tablespoon measure, lightly drizzle on the vinaigrette just before serving.
Hold onto the last few days of summer, as much as we all love fall, we’ll be hoping for the warm weather again after the cold weather lingers on for months and months.
xo,
Becca
twistednutritionblog.com 