Though Spring seems like a distant memory, the heat has caused me to seek out something light and fresh from the Southern garden. I’ve managed to find some really great watermelons this season and I was inspired by a delicious dinner to make a cool summer salad. I’m new to this whole salad game, since I’m the carnivore of the group, but the fresh, cool flavor of the watermelon and the zip of red onion was too good to pass up. I give you my Southern fresh Watermelon Spring Salad to take the edge off this heat.
I’ve been an athlete all my life, I’ve never stopped moving. A few years ago, unfortunately, I paid the price for years of marathons, triathlons, and college football. I ended up with two back surgeries and sudden level of low activity. Faced with the current challenge of balancing my insatiable desire for rich Southern dishes and my doctors pleads to eat light and get back in the game, I’m finding fresh new balances in flavor and Southern culinary spirit. The key is eating fresh as possible and letting the rich ingredients speak for themselves. Buy fresh, buy local and buy what’s in season. Stay Hungry Y’all!
-The Hungry Southerner
Watermelon Spring Salad
- 1 package of arugula
- 3 cups watermelon cubed and de-seeded
- 1 red onion thinly sliced
- 1/2 cup diced bacon cooked crisp
- 1/2 cup micro greens
- 2 sprigs of mint chiffonade
- 1 cup feta cheese
- balsamic vinaigrette to taste
This is how I like my salad, heavy on the watermelon. Simply mixed everything in a bowl and toss. Serve with bacon and feta on top. I use about 1 cup of vinaigrette, but it is a taste thing and can be served on the side. Enjoy!