July 7, 2020
Last Summer, I was pregnant and eating whole watermelons with a spoon in one sitting . While there is ZERO shame in that, this summer I’m classing it up a bit by throwing it on a salad, with feta & that fancy balsamic drizzle.
Watermelon & Feta Summer Salad with Grilled Chicken
Ingredients
Balsamic Vinaigrette
- 1/4 C Balsamic Vinegar
- 1 clove garlic
- 1 Tbsp Dijon mustard
- 1/2 C avocado oil sub: extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Salad Ingredients
- 8-10 C Mixed Greens or Arugula
- 1 lb chicken breast, grilled & sliced sub: shredded chicken
- 2 C watermelon, cubed
- 1/2 C english cucumbers, sliced
- 1/2 c feta cheese, cubed
- 1/2 c candied pecans or walnuts see notes for recipe
- 2 Tbsp basil, roughly torn
- balsamic glaze, optional
Instructions
- In a small mixing bowl combine balsamic, garlic, dijon, salt & pepper. Once combined, slowly whisk in the oil. Whisk constantly to allow it to emulsify and thicken to create a creamy consistency.
- In one large salad bowl, or 4 individual serving bowls, assemble the salad. I dislike sharing measurements for salad toppings, as I believe you should build your own & add more of less of certain ingredients to your liking! But all in all, assemble all of your ingredients & toss with the vinaigrette. Drizzle finished product with balsamic glaze for garnish.
Notes
For Candied Nuts: In a small skillet over medium heat, begin to toast the nuts for about 30 seconds to one minute. Add 2 Tbsp of maple syrup to the pan + 1 tbsp of coconut sugar. Toss to coat. Allow maple syrup to begin to bubble before removing from heat. This can burn very easily, so work quickly and don’t step away from the stove! Remove nuts, and place on a cutting board, cooking sheet or plate to cook & harden.
