Whenever I go the market and see Watermelons, I feel as thought Summer is really almost here. After a long Winter of rain, some snow and a lot of storms. At last we can enjoy all the things Spring has to offer, and soon Summer. For me it is mostly the fruit I look forward to. Here where I live in Holland (in the country side), we don’t get Watermelons all year round like in some of the bigger cities. And I am ok with that.
I like eating what the seasons have to offer, for me it feels like the right thing to do. So it’s really exciting when I see a Watermelon for the first time in season. Not only are they delicious but apparently very healthy too. They are full of Lycopene which is a carotenoid good for heart health and bone health. They also contain Citrulline. Citrulline is an amino acid that is converted by our kidneys into arginine. The flesh of a watermelon contains about 250 milligrams of citrulline per cup. Arginine can help improve blood flow and there’s also some preliminary evidence from animal studies that greater conversion of Citrulline into arginine may help prevent excess accumulation of fat in fat cells. Hello?
2 bags of Arugula
1 small watermelon, peeled and diced
4 oz. Feta cheese
1 onion, peeled and sliced as thin as you can
a bunch of fresh Mint. Pick of the leafs, thow the stems away.
1/2 C. Pomegranate Seeds
1/4 C. toasted Pine nuts
1 tbsp. Chia seeds
1/4 C. extra virgin olive oil
juice of one lemon
Star of by putting the onion in a bowl with the juice of half a lemon and leave for about 15 minutes. This will take away the sharpness of the onion.
Arrange the Arugula on a platter. Scatter over the Watermelon. Then the drained onions.
Crumble over the Feta. Then tear the Mint leafs up a bit and sprinkle over the salad tucking the leafs in between the pieces of Watermelon.
Then scatter over the Pomegranate seeds, the Chia seeds and the Pine nuts. Serve drizzled with the olive oil and the remaining juice of the lemon.