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Watermelon, Nalo Greens, and Pickled Onion Summer Salad

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

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Ingredients:

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

Salad:

  • 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

Directions:

Pickled onions:
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.

Salad:
In small bowl, combine red wine vinegar, lemon juice, and salt. Slowly whisk in olive oil until incorporated; set aside. In a large bowl, place greens, add dressing to taste and toss. 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

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