Kenji's Cooking Show

Ingredients

• 4 cups Watermelon (seedless, rind removed, diced into 1‑inch cubes)
• 4 oz Feta Cheese (crumbly, preferably Greek feta)
• 4 cups Arugula (wild, peppery, washed and dried)
• 2 tablespoons Fresh Mint Leaves (roughly chopped)
• 1 each Meyer Lemon (zested and juiced)
• 2 tablespoons Extra-Virgin Olive Oil (good quality)
• 1 pinch Salt (to taste)
• to taste Freshly Ground Black Pepper (freshly ground)
• 1 each Jalapeño (optional) (thinly sliced, optional for heat)

Instructions

1. Dice Watermelon

   Cut off the rind, remove the white pith, and dice the watermelon into 1‑inch cubes.

   Time: PT5M

2. Prep Herbs and Arugula

   Rinse the arugula and spin dry; rinse mint, pat dry, then roughly chop the leaves.

   Time: PT4M

3. Zest and Juice Lemon

   Using a microplane, zest the Meyer lemon, avoiding the white pith, then juice the lemon into a small bowl.

   Time: PT2M

4. Make Dressing

   Combine olive oil, lemon juice, a pinch of salt, and a grind of black pepper; whisk briefly to emulsify.

   Time: PT2M

5. Toss Salad

   In a large mixing bowl add the diced watermelon, arugula, chopped mint, and optional jalapeño; drizzle the dressing and toss gently to coat.

   Time: PT3M

6. Add Feta and Finish

   Sprinkle crumbled feta over the top, add a final drizzle of olive oil, extra lemon zest, and finish with a pinch of fresh black pepper.

   Time: PT2M

Nutrition Facts

Calories

310

Protein

6g

Carbohydrates

20g

Fat

22g

Fiber

1g