Eosinophilic Esophagitis Friendly Vegan Arugula Watermelon Salad
Total time15 min
Prep time15 min
Cook time0 min
5.0(15)
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- 4 cups seedless watermelon, cut into 1-inch cubes
- ¼ cup fresh mint leaves, torn
- ¼ cup pepitas (pumpkin seeds)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small dry skillet over medium heat, toast the pepitas, stirring frequently, until they begin to pop and turn golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lime juice, balsamic vinegar, maple syrup, salt, black pepper, and red pepper flakes, if using, until the dressing is smooth and emulsified.
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