Chef Claudia Sandoval
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- 40 min
- Serving for: 4
1 mini Seedless watermelon, sliced into 8 ½ inch slices
4 Oranges, cut into 8 ¼ slices
1 Cucumber, cut into 16 1/8" slices
3 Cups arugula
¼ Cup olive oil
For the Vinagrette:
½ Cup orange juice
¼ Cup champagne vinegar
6 Mint leaves, minced
1 tsp. sugar granulated
1 Tablespoon TAJÍN® Clásico Seasoning
1. In a bowl, place all vinaigrette ingredients and wisk together.
2.Using a 2” ring cutter, cut watermelon slices into 24 rounds. Place all slices into a gallon size zip bag and incorporate vinaigrette and allow to marinate in a refrigerator for 15-20 minutes.
3. Remove watermelon rounds from bag and pour out marinade into a large bowl. Wisk in ¼ cup of oil. Add arugula and toss to coat vinaigrette.
4. Create stacks by layering stack with one layer of watermelon, one orange slice, two cucumber slices, and arugula.