After having been dehydrated and exhausted from the summer heat and heavy festival food from Bonnaroo, the only thing I crave coming home is a refreshing salad. What is more refreshing then sweet and juicy watermelon chunks paired with a peppery arugula salad? Oh, I know. A salad tossed in balsamic vinaigrette with black truffle oil seasoned with sea salt and cracked black pepper will make it sensational.
Salads have been my main lunch meal every day for the last two weeks with the exception of the weekend at Bonnaroo. I’m aiming to eat cleaner to look and feel good this summer. Besides, the beach is always calling and I like to fit comfortably in my bathing suit.
Eating lite and clean can be challenging if you are a foodie. But this watermelon arugula salad does not disappoint. In fact, I feel like I’ve discovered a foodie’s version of unique summer eating. This is definitely something worth sharing.
Watermelon Arugula Salad
cracked black pepper
black truffle oil
lemon for garnish
On a bed of fresh arugula, sprinkle sea salt and cracked black pepper to taste. Drizzle balsamic vinaigrette and white truffle oil. Top with watermelon chunks. Toss the salad or serve from the plate.