Melon salad with arugula, fennel, and marjoram
Delight in a refreshing melon salad with peppery arugula, crisp fennel, and aromatic marjoram. The perfect fusion of flavors awaits!
Ingredients:
- 1/2 medium Canary melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
- 1/2 medium Charentais melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
- 1/4 small heirloom watermelon, rind removed and flesh cut into 1/2-inch pieces (about 1 cup)
- 1 teaspoon kosher salt, plus more for seasoning
- 1 medium fennel bulb, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons moscato vinegar
- 2 loosely packed cups baby arugula
- 2 tablespoons fresh marjoram, large leaves torn
Instructions:
- 1. Combine the Canary and Charentais melons with the watermelon in a large bowl. Sprinkle some salt over them and mix well.
- 2. Put the fennel into the same bowl. Pour the oil and vinegar on top of the melons and fennel, then gently stir everything together by hand. Allow the mixture to sit at room temperature for 10 minutes to marinate.
- 3. Toss the arugula and marjoram into the bowl and mix gently. Season with some more salt. Transfer the salad to a large serving platter or shallow salad bowl. Drizzle any liquid remaining in the bowl over the salad and enjoy.
Summary:
- Calories: 776 kcal
- Fat: 43 g
- Protein: 12 g
- Carbs: 100 g
- Potassium: 3179 mg
- Magnesium: 182 mg