Watermelon Spinach Arugula Salad (Foodista #96)

This Watermelon Spinach Arugula Salad is super delicious. It comes with an incredible Balsamic Mango Lime dressing!

Prep Time 10

Total Time 10

Equipment

Ingredients

SALAD

▢ 0.4 oz (12 g) cilantro (Chopped)
▢ 6 oz (170 g) English cucumber (Chopped)
▢ 2 green onions (Chopped)
▢ 3 oz (85 g) Fresh Baby Spinach Leaves
▢ 3 oz (85 g) arugula salad
▢ 5 oz (140 g) watermelon (Cubed or Stars Shape)
▢ 3 oz (85 g) cantaloupe (Cubed or Circle Shape)

DRESSING/VINAIGRETTE

▢ 1/4 cup (40 g) mango white balsamic
▢ 2 Tbsp (30 g) Tahitian Lime Oil
▢ 1 lime zest (From 1 Lime)
▢ 1 lime juice (From your Lime)
▢ 2 tsp (4 g) fresh ginger (Grated)
▢ 2 Garlic Cloves (Minced)
▢ Sel Gris Mill (Season to Taste)
▢ Pepper Mill (Season to Taste)

Instructions

SALAD

Place the washed cilantro into the basket of your Eco-chop, give it a few pulls to drain the water out. Remove the basket and discard the water. Carefully place the blade in and chop your cilantro together with the cucumber and green onions. Add it to your mixing bowl , along with your spinach and arugula salad. Set aside.

DRESSING/VINAIGRETTE PREPARATION

Directly in your Eco-Chop, combine the dressing ingredients: mango white balsamic vinegar, Tahitian lime olive oil, lime zest, lime juice, grated ginger nan garlic. Season with Salt and Pepper). Pull a few times until the dressing is emulsified.

ASSEMBLY

Add the dressing to your salad and toss to coat evenly. Arrange the watermelon and cantaloupe on top. Serve and enjoy. Bon Appétit!

Keyword bon cook, défi culinaire, défi foodista, flexipan, French dressing, French summer salad, guy demarle, mango lime ginger dressing, silicone bakeware, silicone molds, silpat, spinach arugula salad, summer salad, watermelon spinach salad

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com