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½ red onion, thinly sliced
2 tablespoons fresh lime juice (about 2 limes)
1 pound watermelon
1 tablespoon honey
¼ teaspoon salt
Coarsely ground black pepper
¼ cup extra-virgin olive oil
2 tablespoons each chopped fresh dill and mint
4 ounces crumbled feta cheese
2 ounces pitted kalamata olives, chopped
5 ounces arugula
Instructions
2 tablespoons fresh lime juice (about 2 limes)
1 pound watermelon
1 tablespoon honey
¼ teaspoon salt
Coarsely ground black pepper
¼ cup extra-virgin olive oil
2 tablespoons each chopped fresh dill and mint
4 ounces crumbled feta cheese
2 ounces pitted kalamata olives, chopped
5 ounces arugula
1. Cover onion with lime juice.
2. Trim watermelon and slice into cardboard-thick pieces.
3. Remove onion from lime juice. Add honey, salt and pepper to juice; stir until well blended. Whisk in oil in a steady stream.
4. Place watermelon in overlapping layers on a platter. Top with onion, herbs, feta and olives. Drizzle with half of lime juice mixture. Divide arugula among 6 plates. Top with watermelon and onion mixture. Pass remaining juice mixture on the side. Serves 6.
Recipe by Morgan Jarrett, "Melon-Drama," August 2009.
Nutritional Information
2. Trim watermelon and slice into cardboard-thick pieces.
3. Remove onion from lime juice. Add honey, salt and pepper to juice; stir until well blended. Whisk in oil in a steady stream.
4. Place watermelon in overlapping layers on a platter. Top with onion, herbs, feta and olives. Drizzle with half of lime juice mixture. Divide arugula among 6 plates. Top with watermelon and onion mixture. Pass remaining juice mixture on the side. Serves 6.
Recipe by Morgan Jarrett, "Melon-Drama," August 2009.
Per serving: 200 calories, 16g fat, 15mg chol., 4g prot., 13g carbs., 1g fiber, 470mg sodium.
