Chef V’s tip: To blanch the broccoli, bring a pot of water to a boil, drop the broccoli in for 1 minute, and then remove and cool with ice water. This will make it slightly softer without losing much of the nutritional value.

sweet watermelon crunch salad

TOTAL TIME: 15 min
SERVES: 2-4

Ingredients

  • 2 cups arugula
  • 3 cups chopped watermelon, seeded
  • 2 ripe Bartlett pears, peeled and thinly sliced
  • 3 cups chopped broccoli florets, blanched and cooled
  • 2 tablespoons raw pine nuts
ZESTY DRESSING
1/4 cup cold-pressed olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon or dry mustard
1/2 teaspoon lemon zest

Directions

Plate the greens with watermelon, pears, broccoli florets, and a sprinkling of pine nuts.

Combine the dressing ingredients. Drizzle over the salad and serve.