Watermelon Salad
This vibrant watermelon salad recipe is the ultimate refreshing summer side dish! Perfect for brunch, BBQs, or a light lunch, this recipe features juicy watermelon, crisp cucumber, peppery arugula, and creamy feta, all tied together with a zingy lime-honey dressing.
Ingredients
- 4 cups cubed seedless watermelon
- 2 cups cubed English cucumber
- 4 cups baby arugula
- Juice of 1 lime
- 1 tablespoon honey
- ½ cup crumbled feta cheese
- Fresh mint torn
- Olive oil for drizzling
- Salt and freshly cracked black pepper to taste
- Balsamic glaze optional for serving.
Instructions
- In a large bowl, gently toss the watermelon and cucumber with lime juice and honey.
- Arrange the arugula in an even layer on a large oval platter.
- Spoon the watermelon and cucumber mixture over the arugula.
- Top with crumbled feta and torn mint leaves.
- Drizzle with olive oil and season with salt and freshly cracked pepper just before serving.
Notes
- Chill your watermelon before prepping the salad to make it easier to cut and for the most refreshing flavor.
- Slice cucumbers and watermelon into fairly even cubes for the best presentation (cucumbers can be slightly smaller)
- Use a large oval platter for a styled, elevated presentation. This needs to be assembled right before serving, and the watermelon and cucumber will release a lot of liquid, making the arugula soggy.
- Create cucumber roses by using a vegetable peeler to cut long cucumber strips and then roll them into a rose shape. Arrange them in odd numbers to garnish the finished salad. Edible flowers would also be lovely.
Nutrition
Calories: 83kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 148mgPotassium: 223mgFiber: 1gSugar: 10gVitamin A: 982IUVitamin C: 11mgCalcium: 96mgIron: 1mg
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