Watermelon and Olive Salad
Serves: 4 servings
  • 1 tsp olive oil
  • 1 shallot, thinly sliced
  • ½ tsp sugar
  • 6-8 cups mesclun, preferably with some arugula and radicchio mixed in
  • ½-1 cup watermelon chunks
  • 5-6 cured green olives, such as Cerignola or green Greek
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp watermelon juice
  • Salt and pepper, to taste
  • 2 tsp fresh parsley, chopped
  1. Heat 1 tsp olive oil in a small skillet over medium-low heat; add shallots and cooked until slightly caramelized about 5-7 minutes.
  2. Whisk 1 Tbsp olive oil, vinegar, and watermelon juice until blended. Season with salt and pepper.
  3. Add mesclun to plates, top with watermelon chunks, olive slices, and fresh parsley. Drizzle with dressing.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/salad/watermelon-and-olive-salad