Watermelon Salad

Jul 15, 2021

Refreshingly cool watermelon salad recipe that is sure to beat the heat on any hot summer day.

Is there any fruit more summery than watermelon? Cool and refreshing, it is delicious and succulent while helping keep you hydrated. This side salad is simple and quick to pull together, and such a treat for those who like salads that combine fruit and vegetables.

The tartness of the dressing helps to bring out the sweetness of the fruits, but I often enjoy this salad with just a squeeze of lime juice or completely dressing-free (see the tips below for a dressing-free calorie and fat count). Doubling the serving makes it a lovely lunch on a hot afternoon.

TIP: This salad can be just as lovely without the dressing. Reduce it, eliminated it, or go with a sprinkling of lime juice alone if a lower fat content is desired. Without dressing, each serving is 95 calories with 1.93g of fat.

Ingredients

(Makes 12 servings)

4 cups (80 grams) arugula, washed and dried
1 medium, round (~8" in diameter), seedless watermelon, cold and cut into bite-sized cubes, or balls
2 cups (330 grams) blueberries
1 English cucumber, sliced into 1/4-inch rounds
1 cup (114 grams) light feta cheese, crumbled
juice and zest of 2 limes
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a small bowl combine the lime juice and zest, extra virgin olive oil, salt, and pepper. Whisk vigorously until the oil emulsifies. (Alternately, a small blender or bullet blender works well for this purpose.)

In a salad bowl, add the rest of the ingredients and gently combine. Try not to bruise the watermelon pieces as you mix. Keep refrigerated until moments before it's time to serve. Pour the dressing over the salad and toss immediately before serving, or make the dressing available on the side.

Nutritional Information Per Serving: