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Lilly’s Table

 
 
© Lillys-Table.com Photo of Watermelon Stack Salad
 

Tags: Dairy Free Vegan Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Watermelon Stack Salad

 

Ever sliced your salad before? Stack and press this salad together for something new & exciting. Of course, this is a touch time consuming and the ingredients work well just tossed together in a mish-mash of fun instead. Substitute pine nuts for the cotija cheese to make this dairy-free/vegan.

Ingredients

  • 3 lbs watermelon, or larger
  • ½ red onion, thinly sliced
  • 1 summer squash, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 cups arugula, or more
  • 1 jalapeno, minced fine
  • 4 ounces cotija cheese, thinly sliced or pine nuts instead
  • 1 teaspoon dijon mustard
  • 1 lime, zest and juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper

Serving Size: 4 People

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Preparation Instructions

Cut the watermelon in 1/2 inch slices, as large as possible. Prepare the remaining vegetables, slicing or mincing as indicated.

Using a lidded casserole dish as a “mold” cut the watermelon to fit in an even layer. Puzzle piece slices together as necessary.

Layer on a few slices of red onion, summer squash, cucumbers, arugula or spinach, sprinkle with minced jalapeno and finish by pressing in the slices of cotija or feta cheese. Repeat with another layer of watermelon. Another layer of the filling. Repeat until the ingredients are used up or your mold is full. Finish with the watermelon to seal everything in.

Place a plate or lid, just smaller then the width of the casserole dish on top of the final layer of watermelon. Top with a weight such as a couple cans of food. Place in the fridge.

Press for at least 15 minutes up to overnight.

When it is time to serve, carefully pour off most of the excess juices. Whisk a couple tablespoons of this juice with the dijon mustard, lime zest & juice. Slowly drizzle in the olive oil while whisking. Flavor with salt and pepper to taste.

Place a larger platter or tray on top of the casserole. Flip over on to the tray. Remove the casserole ‘mold’ and drizzle on the dressing. Top to finish with the arugula.