Servings: 2 people
Equipment
- Blender or Food Processor
Ingredients
Jalapeño Lemon Vinaigrette
- 2 fresh jalapeños seeded, ribs removed and rough chopped
- 1 tbsp lemon zest (zest from one lemon)
- 3/4 cup fresh lemon juice (approx. 3-4 lemons)
- 1/4 cup fresh cilantro
- 1/4 cup apple cider vinegar
- 4 tbsp honey
- 1 tsp salt
- 1/2 cup olive oil
Watermelon Burrata and Arugula Salad
- 2-3 cups arugula
- 1/4 cup toasted almond slices
- 1 ball burrata cheese
- 1 cup watermelon diced medium
- 1/2 cup Jalapeño Lemon Vinaigrette (recipe included)
- Balsamic glaze for garnish optional
Instructions
Jalapeño Lemon Vinaigrette
- Place jalapeños, lemon zest, lemon juice, cilantro, apple cider vinegar, honey and salt in the blender or food processor and blend on high for 1 minute, until fully liquified.
- With the blender running, add the olive oil in a steady stream until all of the oil is incorporated.
Watermelon, Burrata and Arugula Salad
- Place the arugula across a large plate or large shallow bowl.
- Drizzle half of the Jalapeno Lemon Vinaigrette evenly across the arugula.
- Gently place the burrata in the center of the arugula.
- Add the diced watermelon on top of the arugula around the burrata.
- Drizzle the remaining vinaigrette over the watermelon pieces and then sprinkle the entire salad with the toasted almonds.
- Drizzle balsamic glaze over the top of the plated salad for garnish.
Notes
The Jalapeño Lemon Vinaigrette can be stored in an airtight container in the refrigerator for up to 7 days.
This recipe makes about 2 cups of vinaigrette. Cut the vinaigrette portion of the recipe in half if you do not plan to use the leftover dressing within 1 week.
Feta cheese may be substituted for burrata. If using crumbled feta, sprinkle it all over the salad. If using block feta cut it into small bite size pieces before adding.
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