Watermelon, arugula, and pickled onion summer salad

Enjoy a refreshing blend of juicy watermelon, peppery arugula, and tangy pickled onions in this vibrant and flavorful summer salad. Perfect for a light and satisfying meal.

Ingredients:

• 1 small to medium seedless watermelon
• 1/8 cup red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon salt
• 1/4 cup olive oil
• 4 cups arugula
• 1/2 cup crumbled goat or feta cheese
• 1/2 cup thinly-sliced red onion
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon whole black peppercorns

Instructions:

1. Cut the watermelon into small pieces. Set aside.
2. For the pickled onions, slice the onion thinly, and if you have a mandoline, use it for uniform slices.
3. In a small pan, mix the rest of the ingredients for pickling and bring to a quick boil. Take off the heat. Put the sliced onions in a jar resistant to heat and pour the liquid over them to coat evenly. The onions will become tender in about 15 minutes, depending on how thick they are sliced.
4. Mix red wine vinegar, lemon juice, and salt in a small container. Gradually add olive oil while stirring until well mixed.
5. In a bowl, lightly coat the arugula with dressing to your liking and mix it well. Then, transfer it to a serving plate. Add the cut watermelon, crumbled cheese, and pickled onions on top. If preferred, drizzle any leftover vinaigrette on top.

Summary:

• Calories: 1497 kcal
• Fat: 74 g
• Protein: 28 g
• Carbs: 201 g
• Potassium: 3150 mg
• Magnesium: 300 mg