Arugula salad with melon balls topped with a tangy lemon dressing. Served on a bed of pita chips or serve in a cinnamon sugar pita pocket.
When you have been handed a whole bunch of cantaloupes, watermelons and honeydew fruits, what is the most sensible thing to do?
Dust of your melon baller and make melon balls with it? Well, I pulled out my melon baller and went to town on these melons!
There are two ways to eat this arugula salad. First method is the fancy-schmancy way of eating it as seen in the photo below. I put down my cinnamon sugar pita chips and topped it with arugula.
Then, I added a few melons and drizzled it with a tangy yogurt vegan dressing. This is so perfect for an elegant brunch party you are throwing for very special people.
The second way to serve it is in a pita pocket.
This is no ordinary pita pocket.
The outside of the pita pocket is coated with cinnamon and sugar before roasting in the oven for a few minutes.
After they cool down, add a bed of arugula and top with a few melon balls. Drizzle with the same tangy yogurt dressing.
There are so many wonderful ways to use melons. My favorite cantaloupe recipe is the cantaloupe margarita.
This is the first time I have used honeydew on my blog and I can’t imagine not using them in the future.
If you have arugula left over, you should turn it into a delicious arugula pesto recipe.
What are some of your favorite cantaloupe recipes? Which is your favorite melon?
Arugula Salad With Melons
1) Take 1/4 of a cantaloupe, honeydew and watermelon. Remove the seeds from them and then use a melon baller to make small balls out of them
2) Refrigerate them while you prepare the other ingredients
3) If you serving this arugula salad on a bed of pita chips, make the cinnamon sugar pita chips first. It is very simple to make and takes less than 20 minutes
4) If you want to serve this salad inside a pita pocket, take 2 whole wheat pita and cut them into halves
5) Open both halves and butter the inside of the pita. I melted 2 Tbsp of melted butter and make sure to brush the opening generously
6) Butter the outsides of the halved pita. Mix 5 tsp of sugar and 2.5 tsp of cinnamon. Drizzle the sugar mixture on outsides of the halved pita.
7) Place the pita in a 350 degree preheated oven and let it bake for 5 minutes or until the pita has browned
8) While the pita is toasting, make the yogurt dressing. Add 2/3 cup of vegan yogurt to a bowl and add 1/2 tsp of lime zest. Add 1 Tbsp of freshly squeezed lime juice and 2 tsp of agave. Add a pinch of salt to the yogurt and mix well. Keep it in the refrigerator until you are ready to use it
9) Remove from the oven and let it cool for a few minutes
10) Place the pita chips on a salad plate and top with 1/2 cup of arugula salad
11) Add the melon balls on the arugula and drizzle with about 1 tbsp of the yogurt dressing. Serve immediately
12) To serve in a pita pocket, once the pita pocket has cooled down, place the arugula salad inside the pocket. I used about 1/2 cup per pocket. Add 1 tsp of yogurt dressing then top with 2 watermelon balls, 2 cantaloupe balls and 2 honeydew balls. Top with the tangy yogurt dressing and serve immediately
- 1/4 cantaloupe de-seeded
- 1/4 honeydew de-seeded
- 1/4 watermelon de-seeded
- 2 cups arugula divided into 4 parts
Preheat oven to 350°
Make melon balls out of the fruits and refrigerate
Open pita halves and generously butter the inside and outside of the pita.
Mix sugar and cinnamon before drizzling it on the outsides of the pita
Place the pita in a oven and let it bake for 5 minutes or until the pita has browned
While the pita is toasting, make the ingredients for the yogurt dressing
Remove pita from the oven and let it cool for a few minutes
Place the pita chips on a salad plate and top with 1 part of the arugula
Add the melon balls on the arugula and drizzle with the yogurt dressing