this easy & delicious salad combines peppery arugula with creamy mozzarella & avocado and juicy watermelon for a warm weather salad you’ll want to make over & over again.
Okay so you know this salad that I paired with my chicken milanese the other week?
It was SO good that I literally couldn’t stop thinking about it. I had to give it it’s own post (with a few updates) because it totally deserved it.
This is truly the warm weather salad you never knew you needed in your life. And let me say, if the watermelon freaks you out, you just have to try it first. I promise you it pairs perfectly with this dish.
That said, it’s also delicious without it, so if you just don’t feel there yet, you can always serve it on the side 🙂
This is absolutely delicious as is, but you can also serve it alongside some salmon, chicken or even some crispy chickpeas!
No matter how you serve it, it’s a refreshing and delicious meal to work into your warm weather routine!
arugula salad with mozzarella, avocado & watermelon
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 large or 2 small salads 1x
- Category: salad
Description
this easy & delicious salad combines peppery arugula with creamy mozzarella & avocado and juicy watermelon for a warm weather salad you’ll want to make over & over again.
Ingredients
For the Basil Oil:
- 2/3 cup packed basil leaves
- 1 large garlic clove, peeled
- 2/3 cup olive oil
- Salt & pepper, to taste
For the Salad:
- 3–4 large handfuls arugula
- ~10 red onion rings, roughly chopped
- 1/3 cup cherry tomatoes, halved
- 1/3 cup ciliegine cheese, whole or halved
- 1/2 a ripe avocado, diced
- 1/2 cup diced seedless watermelon
- Salt & pepper, to taste
- Olive oil & balsamic vinegar or glaze
Instructions
For the Basil Oil:
- Place all the ingredients in a food processor or blender and process until smooth. Set aside (you’ll have more than you need for this recipe so feel free to use in other recipes! it’s delicious drizzled over chicken, fish or in a tomato, mozzarella salad!)
For the Salad:
- Place diced tomatoes and mozzarella in a bowl with about 1/3 of the basil oil. Set aside.
- Meanwhile combine arugula, watermelon, onions and avocado in a large bowl and toss gently with olive oil, balsamic, salt & pepper.
- Drizzle with additional basil oil as desired and serve with a hearty roll.
Keywords: arugula, watermelon, mozzarella, avocado, basil oil, olive oil and balsamic glaze
basil oil recipe from NYTcooking
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