Watermelon, Nalo Greens, and Pickled Onion Summer Salad

Featured in the Honolulu Star-Advertiser on August 10, 2016.



Watermelon, Nalo Greens, and Pickled Onion Summer Salad

Pickled Onions:

  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon whole black peppercorns
  • 1/2 cup thinly-sliced red onion


  • 1/8 cup red wine vinegar
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 4 cups Nalo greens
  • 1 small to medium seedless watermelon, cubed into bite-sized pieces
  • 1/2 cup crumbled feta cheese


Pickled onions:

  1. In a small saucepan, combine ingredients except for onions and bring to rapid boil; remove from heat for 15 minutes; place onions in a heat-proof container and cover with pickling liquid; cool to room and place in refrigerator to chill.


  1. In small bowl, combine red wine vinegar, lemon juice, and salt.
  2. Slowly whisk in olive oil until incorporated; set aside.
  3. In a large bowl, place greens, add dressing to taste and toss.
  4. Transfer to serving dish, top with watermelon, cheese, and chilled pickled onions.

Makes 8 servings.

Approximate Nutrient Analysis per serving (based on 8 cups of watermelon pieces):
150 calories, 9 g fat, 2.5 g saturated fat, 10 mg cholesterol, 650 mg sodium, 15 g carbohydrate, 1 g fiber, 12 g sugar, 3 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.