Tomato & Watermelon Salad

3 Large Heirloom Tomatoes Diced
2 Cups Heirloom Tomatoes Diced
4 Cups Arugula
1/2 Cup Pesto (check out Dairy-Free Pesto Recipe Here)
8 Mint Leaves Chiffonade or chopped
1/2 Cup Slivered Almonds Toasted
3 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar  
1/2 Lemon
Salt & Pepper to Taste

  1. In a small bowl, combine olive oil, balsamic and juice of 1/2 a lemon
  2. Drizzle the balsamic vinaigrette on the arugula and place in salad bowl
  3. In a separate mixing bowl, combine tomatoes, watermelon, pesto, and mint.  Toss until evenly coated
  4. Place the watermelon & tomato mixture on top of the arugula 
  5. Top with slivered almonds to serve


 

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