Watermelon Peach Salad with a Pressure Cooker Twist
A quick and refreshing summer salad combining juicy watermelon and tender peaches with a zesty jalapeno and feta dressing, made uniquely with a pressure cooker to lock in fresh flavors.
Ingredients
Ingredients
- 3 cups cubed seedless watermelon fresh and chilled
- 3 peaches cut into ½-inch segments
- 2 scallions thinly sliced
- 1 tablespoon minced chives adds a mild herb lift
- ⅓ cup crumbled feta salty and creamy
- 3 cups baby arugula peppery greens
- 1 tablespoon minced jalapenos adds mild heat
- 1 garlic clove minced fine
- ½ teaspoon kosher salt seasoning
- ¼ teaspoon black pepper seasoning
- 1 lime juice juice of 1 lime
- ¼ cup olive oil for dressing
Instructions
Instructions
- In a large bowl, combine the watermelon, peaches, scallions, chives and feta.
- For the dressing, whisk together the jalapeños, garlic, salt, pepper, lime juice and olive oil in a small bowl.
- Drizzle half the dressing into the salad.
- Stir in the arugula. Then add your desired amount of the remaining dressing.
- Cook the salad gently in your pressure cooker using the slow release setting to soften the fruit slightly and meld flavors.
- Finally, sprinkle the crumbled feta on top and serve immediately while fresh and vibrant.
Notes
For the arugula, you can use baby spinach or a combination of both. Store the salad in an airtight container in the refrigerator up to 2 days. Stir in fresh arugula when you are going to eat it. If you’re meal planning, wait to toss the arugula and dressing into the salad until you are about to serve it. Store the dressing in a separate container in the fridge.
Optional additions: cucumbers sliced or diced, avocados sliced or diced, fresh mint leaves, chopped nuts such as walnuts, almonds or pistachios.