There is no better combo than pesto and watermelon. I make a lot of different salads using these two ingredients. This salad uses pesto made from pepita or pumpkin seeds. The pumpkin seeds lend a nice flavor and they are a bit firmer and chunkier than pine nuts so you get a much more textural pesto. I love a fancy salad and this one looks super fancy but it’s so easy to make. I’m not sure about you but it took me forever to finally attempt balsamic reduction and I’m not sure why I waited so long. It’s so simple to make. Literally all you do is reduce balsamic vinegar over low heat. Just be sure you are using a balsamic vinegar free of caramel color, which a lot of them tend to have. If you have kids this is a great salad to get them involved in and you can even use fun cookie cutter shapes to cut watermelon slices shaped like flowers or footballs. This is one salad that not only the adults will like but the kids too! Enjoy!
- 1 medium watermelon
- 1 package of basil or 2.5 oz
- ¼ cup pepita
- 3 Tbsp avocado oil
- 1 Tbsp lemon juice
- 2 cloves of garlic
- ¼ tsp sea salt
- 1 cup balsamic vinegar
- 1 cup pea shoots or micro greens
- Cut watermelon in 1-1.5" large slices. Use square or round cookie cutters to cut watermelon slices. You can also use a glass or jar.
- To make the pesto combine the pepita, avocado oil, lemon juice, garlic, basil and salt in a food processor and process until well mixed but still chunky.
- For the balsamic reduction add 1 cup of balsamic vinegar to a small pot and boil until reduced about 4-5 min. I like to make the balsamic reduction last because it will thicken as it cools.
- To assemble put pesto between slices of watermelon and stack as high as you like.
- Add a little bit more pesto to the top of the stack and garnish with pea shoots or micro greens.