Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions

gluten freemeat & poultry
Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions

Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions

Ever since my girl Gina over at Skinnytaste posted these watermelon pizzas, I knew I wanted to do something fun with watermelon too.

Watermelon has such a refreshing taste, it’s perfect to be sprinkled with flavorful toppings, like bacon and this Greek yogurt “ranch.”

And if you’re like me, I always end up with wasted watermelon in the refrigerator, because it’s impossible to eat a whole watermelon quickly enough! This is your solution!

If you are using a full watermelon, just follow the recipe and then cube the leftovers and save them in the refrigerator – or make them into popsicles, watermelon margaritas, or whatever! Watermelon is so refreshing and healthy in the summertime, there’s no shortage of reasons to use it up.

Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions

This Greek yogurt ranch is much lighter and gives a healthy burst of protein and calcium to this salad and adds a creamy, tart kick to each fresh bite of watermelon.

The quick-pickled onions are super easy to make and they’re my favorite to top on salads, burgers, and especially avocado toast. You can keep them in the refrigerator for 3-5 days and they’ll maintain their freshness, so go ahead and make a big batch and save it up! They’re pickled with apple cider vinegar, salt, and honey.

You’ll impress your friends, guests, and loved ones with these wedge salads! After all, Inspiralized is all about thinking outside the box and eating healthfully and creatively, right?

Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Watermelon Wedge Salads with Greek Yogurt Ranch and Quick-Pickled Onions

Prep Time20 mins
Cook Time10 mins
Total Time30 mins

Ingredients

  • For the pickled onions:
  • ½ cup apple cider vinegar
  • 1 tablespoon honey
  • 1.5 teaspoon kosher salt
  • 1 red onion peeled, Blade A, noodles trimmed
  • For the salad:
  • 5-6 strips bacon
  • 1.5 cups Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 tablespoons dried parsley
  • 1/3 teaspoons dried dill weed
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon salt
  • 6 watermelon wedges about ¼ of a large watermelon
  • 1 pint Zima tomatoes quartered

Instructions

  • In a medium bowl, whisk together the apple cider vinegar, honey, and salt. Add the onions, toss and set aside. Toss the onions every 5 minutes as you continue with the recipe.
  • Place a large skillet over medium-high heat. Add in the bacon slices and let cook for 5 minutes or until very crispy. Transfer to a paper towel lined plate. Crumble the bacon into bacon bits.
  • In a medium bowl, combine the Greek yogurt, oil, lemon juice, parsley, dill weed, garlic powder, onion powder, dried onion, black pepper, chives and salt. Mix together well.
  • Place a watermelon wedge on a plate. Top with a dollop of the yogurt ranch. Top with bacon bits, tomatoes, and pickled onions.

Notes

Per serving (1 out of 6) - Calories: 198, Fat: 11g, Saturated Fat: 5g, Carbs: 32g, Fiber: 2g, Sugars: 27g, Protein: 8g, Sodium: 594mg

Watermelon Wedge Salads with Greek Yogurt Ranch & Quick-Pickled Onion

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3 comments

Danielle says:
YUM can't wait to try out this Greek ranch... I'm obsessed with ranch dressing but it's so unhealthy and this looks like an amazing swap!
Paula says:
I have recently purchased the spiralize her from HSN and gave it five stars. I find I have to amend that rating due to the absolutely awful suctioning (or lack thereof). I thought I'd gotten the gang of it, but after 1-3 turns it has to be reset. And, to get it to work beyond one turn, one must push really, really hard on the top front and top back of the unit. Have ordered next brand of spiralizer and hope I'm more in-spired.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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