Watermelon Arugula Salad

Overhead shot of plate of watermelon and arugula salad with lemons

This watermelon arugula salad can be made in 10 minutes and is full of flavor! Cool down on a hot day by making this refreshing, nutritious salad for lunch.

Course Salad

Cuisine American

Keyword summer salad, watermelon arugula salad, watermelon salad

Prep Time 10 minutes

Total Time 10 minutes

Servings servings

Calories 267kcal

Author Abbey Rodriguez

Cost $10

Equipment

Knife
Cutting board
Bowl or plate

Ingredients

2 cups watermelon cubed
½ cup cucumber chopped
2 cups arugula spinach, kale, chard
4 mint leaves finely chopped
1 tablespoon avocado oil
1 tablespoon fresh squeezed lemon juice
½ cup blueberries
¼ cup Feta cheese
¼ 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.

Nutrition