Jump to Recipe Print Recipe

 

Pesto Watermelon Salad

Print Recipe Pin Recipe
Course Recipes, Salad
Servings 4

Ingredients
  

For Pesto:

For Salad :

  • 4 cups Watermelon cubed
  • 2 cups Cantaloupe cubed
  • 1 cup Arugula packed
  • 3-4 Prosciutto slices torn
  • 1 Ball Mozzarella Cheese
  • ¼ tsp Sea Salt - Purchase Here
  • 2 Tbsp Sunflower Seeds
  • ¼ cup Sprouts
  • 2 Tbsp Tarragon torn

Instructions
 

  • In a food processor, add the arugula, Parmesan, walnuts, garlic, Peach Balsamic, and Sea Salt. Pulse while slowly pouring in the Dill Olive Oil.
  • Using a rubber spatula, scrape down the sides and pulse until smooth. Transfer to a small bowl, and set aside.
  • On a serving platter, add the watermelon, cantaloupe, arugula, and prosciutto.
  • Carefully pull apart the mozzarella and place pieces all over the top of the salad, and season all over with the Sea Salt.
  • With a spoon, drizzle the pesto over top until you have as much as you’d like.
  • Store remaining pesto in an airtight container and refrigerate for up to 1 week.
  • Garnish the salad with the sunflower seeds, sprouts, and tarragon.
  • Serve immediately, and enjoy!

Notes

Get the Recipe Here!
Keyword Pesto Watermelon Salad
Tried this recipe?Let us know how it was!