Picture this: you’re standing barefoot in the kitchen, jamming out to your sunny days playlist and chopping up a juicy, watermelon arugula salad. The fresh greens mixed with watermelon and blueberries complement the crunchy cucumbers and bite of the Feta cheese. And you can make it in 10 minutes! This salad is the perfect way to beat the heat. It’s refreshing and nourishing, and packed full of nutrients to feel energized and well.
What you need to make this watermelon arugula salad recipe
- Watermelon
- Cucumber
- Blueberries
- Arugula
- Mint
- Avocado oil
- Fresh lemon juice
- Feta cheese (optional and can be omitted to keep this plant-based)
- Balsamic vinegar
Step by step instructions
Step 1: Cut the watermelon and cucumber in small chunks. Make sure they are bite sized—nobody likes eating massive watermelon chunks!
Step 2: Place the arugula and mint leaves into a bowl or large plate. Add the avocado oil and lemon and toss. Sprinkle with salt and pepper if desired.
Step 3: Top with fresh watermelon, cucumber, blueberries and Feta cheese. Drizzle with balsamic vinegar and dig in!
Helpful tips for making a watermelon arugula salad
- This watermelon arugula salad only takes a little over 10 minutes to prep, and even quicker if you keep pre-chopped watermelon and cucumbers stored in your refrigerator. I like to use these glass containers to store all of my fresh fruits and veggies, as well as leftovers. They are oven and microwave safe, so it makes reheating incredibly easy. Also, they stack well and make the refrigerator look organized. (Holla to all my OCD friends out there!)
- This is definitely a dish best served fresh as soon as you assemble it. The arugula will wilt if it sits for too long with the oil and vinegar sitting on top.
- The last step in this salad is drizzling a few tablespoons of quality balsamic vinaigrette over the top. It is a tastebud delight with the sweetness of the fruit! I highly recommend just dunking your watermelon chunks in a bowl of balsamic. YUM.
If you like this recipe, try these too!
- Mediterranean Quinoa Salad
- Strawberry and Basil Caprese Salad
- Acai Bowl with Almond Butter
- Authentic Spanish Gazpacho
If you’ve tried this watermelon arugula salad, or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
Grab the recipe below. Enjoy!
Watermelon Arugula Salad
Equipment
- Knife
- Cutting board
- Bowl or plate
Ingredients
- 2 cups watermelon cubed
- 1/2 cup cucumber chopped
- 2 cups arugula spinach, kale, chard
- 4 mint leaves finely chopped
- 1 tbsp avocado oil
- 1 tbsp fresh squeezed lemon juice
- 1/2 cup blueberries
- 1/4 cup Feta cheese
- 1/4 cup balsamic vinaigrette
Instructions
- Slice the watermelon and cut into cubes. Cut the cucumber into small pieces, and the mint leaf so it is very finely chopped.
- Place the arugula in a bowl or on a plate and toss with avocado oil and fresh lemon juice. Sprinkle with salt and pepper if desired.
- Feel free to add grilled chicken for added protein.
- Top with fresh watermelon, cucumber, mint, blueberries, and Feta cheese and lightly toss. Drizzle in the balsamic vinaigrette and serve immediately while fresh. Enjoy!
Notes
- Meal prep this watermelon arugula salad by keeping pre-chopped watermelon and cucumbers stored in your refrigerator. I like to use these glass containers to store all of my fresh fruits and veggies, as well as leftovers.
- This is definitely a dish best served fresh as soon as you assemble it. The arugula will wilt if it sits for too long with the oil and vinegar sitting on top.
- Add chicken or any form of protein if desired for a heartier meal.
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