Eureka! Watermelon Salad


Rating: 5 out of 5.

Prep Time: 5-10 minutes Cook time: 20-30 minutes Total Time: 35-40 minutes Serving size: 1 person


Welcome back to the third week! This weeks recipe is a imitator of the watermelon salad at Eureka. In Summer this salad is definitely one of the best salads they have there. I will admit it does sound a tad bit weird to put watermelon in a salad but I promise you, you wont regret eating it. The watermelon is in season so you get this nice juicy flavor along with the saltiness of the vinaigrette dressing and a few of the condiments on the salad. One reason I would like to make this recipe is because it is not on there menu currently. Another reason is that my parents and I love this recipe, so I thought it would bring them some extra joy to put on the table.

A few thousand years ago the watermelon was found in West Africa by a small group of people. Kihara was the name of the man who manufactured seedless watermelons (uaex, 1). He was a Japanese scientist at Kyoto University who reported his work in 1951 (uaex,1). During this time he used a new technology of his day, chromosomes doubling using colchicine, to increase the number of chromosomes from 11 to 22 in one of his watermelon lines (uaex, 2).


Eureka! | Delivery Menu | Order Online - HungryBuffs

This fruit is surprisingly one of the more healthiest fruits. I would say it is the healthiest fruit. It is high in water content as well as lycopene and vitamin c (healthline,1). It also contains nutrients and beneficial plant compounds like vitamin a, c, B1, B5 and B6, Magnesium and Potassium. Watermelon also holds compounds that can prevent cancer, improve hair, skin and heart health. It can lower inflamation and oxidative stress. helps prevent macular degeneration, relives muscle soreness and lastly improves digestion( (healthline,1-9). Over all this fruit has many benefits to your health and we thank the Lord for giving us this delicious fruit!


I chose this recipe because Summer is just about to end meaning Watermelon season is also just about to end. During this pandemic most restaurants are short a few items on there menu and or just get rid of the item. Watermelon salad is one of those items that is not on the menu anymore sadly, so lets make our own!

This recipe includes lots of fruits and veggies such as cranberries, tomatoes, arugula, quinoa, carrots and more. The salad will also have there house-made vinaigrette which will make the salad complete. I hope you all enjoy!


This salad includes chicken or some sort of protein it doesn’t have to be chicken. I would recommend salmon. You can use my grilled chicken recipe to top off this salad or you can use a different type of meat recipe. My chicken recipe is a separate post so go check that out!


Cooking utensils you will need:

  1. One ¾ cup
  2. One ½  cup measuring cup
  3. Measuring spoons
  4. Large mixing bowl
  5. Bowl or plate for salad
  6. Mason jar for vinaigrette
  7. Cutting Board
  8. Knife
  9. Saucepan
  10. Spatula
  11. Pan

Ingredients For Salad

☑︎ ¾ cup of arugula

☑︎ ¾ cup kale salad mix

☑︎ ½ cup quinoa (cooked)

☑︎ 1 Tablespoon diced cucumbers

☑︎1 Tablespoon chopped green onions

☑︎ 1 Tablespoon diced tomatoes

☑︎ 1 Tablespoon shredded carrots

☑︎ 1 Tablespoon diced red bell pepper

☑︎ 1 Tablespoon dried cranberries

☑︎ 1 Cup cubed watermelon

☑︎ 2 Tablespoons chopped walnuts (chopped & roasted)

☑︎ 3 Tbsp Feta cheese

☑︎ 7 oz chicken Breast

☑︎ Garlic Salt

☑︎ Salt&Pepper

☑︎Half a lemon

☑︎ 1 oz balsamic glaze


Ingredients for Vinaigrette

Store in mason Jar and keep in fridge for no longer than 3 weeks.

☑︎⅓ cup lemon juice

☑︎ 1 Tablespoon Lemon zest

☑︎ ½ cup of olive oil

☑︎ 1 Tablespoon Dijon mustard

☑︎ Dash of salt and pepper for taste


Balsamic Glaze

Serves one cup

☑︎ 2 cups balsamic vinegar

☑︎ ½ teaspoon of honey


To cook delicious barbecue chicken go to my barbecue chicken recipe!


Instructions for Vinaigrette:

  1. Super simple and easy just mix the ingredients together in a mason jar until it becomes a thick substance and store in fridge for up to 3 weeks!

Instructions for Balsamic Glaze:

  1. Place saucepan over medium heat
  2. Pour over balsamic and honey into the sauce pan, stir well
  3. Bring vinegar to light boil then simmer and stir occasionally for about 15 minutes
  4. Cook glaze until it reaches the consistency of syrup
  5. Take glaze off heat. Cool and store in glass jar

Instructions for Salad:

  1. Using a mixing bowl add all your ingredients except watermelon and vinaigrette. Add your arugula, kale, cucumbers, cranberries, cooked quinoa, roasted and chopped walnuts, green onions, tomatoes, carrots, bell peppers, and cheese.
  2. Drizzle over 4 tablespoons of your your Lemon vinaigrette and mix gently with your hands or spatula ( you can add more if you want)
  3. Grab your cutting board once again and chop up your chicken Breast to your liking. I am going to do bite sized squares
  4. Chop your watermelon to squares a little bigger than the size of a golf ball
  5. Plate dish and drizzle over your balsamic glaze and its ready to serve!

I hope you all enjoyed this weeks recipe! Let me know what other recipes you want to see! See you next Friday!


One thought on “

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: