Okay so let’s just start with the elephant in the room. I made a salad for you this week instead of something covered in chocolate or layered with ice cream. I’m sure you are wondering what the H.E. double hockey sticks is going on here? I assure you that I would be wondering the same exact thing if I were you. All I can say is, “What?! I eat salads too ya know!” For me to actually make, photograph, and post a salad recipe on the blog though, you know it has to be something REALLY special. It can’t just be any salad. How boring. But this salad is something else entirely.
This recipe is based off a salad that I had for the first time a few weeks ago. It was like 800 degrees in San Diego, and I was out to lunch with some co-workers. I was looking at the salads on the menu, because it was way too hot to eat anything else, and the word watermelon jumped off the menu at me. I thought, “What?! You can’t put watermelon on a salad. I have to try this.” So I ordered it, and added some grilled chicken to it of course, because lean protein bro. It was love at first bite. Then I thought, this would be really easy to make at home, so I made it for dinner the next day. Then when Brad freaked out and was like, “this is the best salad ever”, I knew I needed to post it on the blog. Trust me, I did go back and forth for a bit wondering if anyone even wanted, slash, needed another salad recipe. This salad is just so good though, I decided you just had to have it. So boom. I photographed it and wrote it up.
So what’s new with you besides amazing watermelon salads? I’m taking a trip to the Caribbean in 3 weeks! Eek! I’m so excited. You know what I’m not excited about? My muffin top. I will be scantily clad for like 10 days straight, which means I need to get my ish together. I have 3 weeks to do this. Of course when I booked the trip, I had several months to do this, but that wouldn’t have been fair to all the dessert and good food that I ate up until this point, am I right? I’ve also given up my greatest love to loose this muffin top too…booze. I’m 3 weeks stone cold Steve Austin (sober). Now that I’m in the 3rd week of no booze, I feel fine. It’s just like with sugar, once you detox the cravings are gone and I’m not a total mess in social situations that involve it. My sleep is spectacular and I feel great. I just still have this stupid muffin top. Mainly because I just really like to eat. I started counting macros to help keep myself in check. My carbs are always the first to go. It’s like I blink and they’re gone.
I love carbs…said everyone ever.”
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- 4 cups (4 ounces, 115g) baby arugula
- 1 cup (154g) diced watermelon
- 6 ounces (170g) grilled chicken, thinly sliced
- 3 ounces (85g) sliced avocado or 1/2 of a large avocado
- 2 tablespoons ricotta salata
- pinch of sea salt
- 1 medium shallot, minced
- 2 tablespoons sherry vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- ¼ cup (60ml) extra virgin olive oil
- sea salt and pepper to taste
- Evenly divide the arugula between two salad bowls. Top each bowl of arugula with ½ cup diced watermelon, 3 ounces (85g) of sliced grilled chicken, and sliced avocado. Then sprinkle 1 tablespoon of the ricotta salata and sea salt across the top of each salad as a garnish. Toss with the Sherry Shallot Vinaigrette or serve the dressing on the side.
- Add the minced shallot, sherry vinegar, lemon juice, water, and Dijon mustard to a small mixing bowl. Stir together then let the ingredients macerate for at least 15 minutes.
- Gradually stir in the olive oil using a fork or small whisk, until combined. Season with salt and pepper to taste. Store leftover dressing in the refrigerator. The olive oil will solidify when cold. Before using, let sit at room temperature or set the bowl in hot water until it liquefies again.
- If you like your dressings a little on the sweeter side you could definitely add a touch of honey to taste.
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