This healthy salad uses fresh seasonal ingredients, tastes delicious and is so easy to make. This is a family favorite recipe for the summer that is sure to please!
Using the freshest and most available ingredients in your local market makes total sense. Shaking up your meals by season also keeps meal time more interesting throughout the year and diversifies the nutrients you are eating!
This watermelon and arugula salad is so refreshing and pairs nicely with so many grilled dishes. It also can be made in very little time, which is a huge plus when you are on the go more and don’t want to spend a lot of time in the kitchen.
Here’s What You’ll Need:
- baby arugula
- watermelon
- blueberries
- mint leaves
- roasted pistachios
- olive oil
- sea salt
- balsamic glaze
- feta cheese crumbles (optional)
Making the Recipe:
You’ll start by placing the baby arugula leaves on a large serving platter. Drizzle with olive oil and a few pinches of sea salt. Massage the oil and the salt into the leaves with your hands.
Next, slice the watermelon into small bite sized cubes. Place the watermelon cubes and blueberries on top of the greens. Mince the mint leaves and sprinkle them on top of the salad.
Drizzle with balsamic glaze, pistachios and a little feta cheese crumbles before serving.
Arugula Watermelon and Blueberry Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salads
- Cuisine: American
- Diet: Gluten Free
Description
This healthy salad uses fresh seasonal ingredients, tastes delicious and is so easy to make. This is a family favorite recipe for the summer that is sure to please!
Ingredients
- 4 cups baby arugula
- 1–2 Tbsp. olive oil
- a few pinches of sea salt
- 2 Tbsp. mint leaves, minced
- 3 cups seedless watermelon, cubed
- 1 cup blueberries
- balsamic glaze, for drizzling over the salad
- 1/4 cup roasted pistachios (optional)
- 1/4 cup feta chees crumbles (optional)
Instructions
- Spread the arugula leaves out over a large serving platter.
- Drizzle with olive oil and a pinch or two of sea salt. Massage the oil and salt into the arugula leaves gently with your hands.
- Mince the mint leaves and add them to the top of the arugula.
- Cut the watermelon into cubes and place it on top of the arugula, along with the blueberries.
- Finish by drizzling some balsamic glaze over the salad and topping it off with roasted pistachios and feta cheese, if using.
Notes
- Feta cheese and pistachios (or sunflower seeds) are optional ingredients in this recipe. Consider serving them tableside, so that each person can decide whether or not they’d like to add them to the salad.
- Used mixed greens in place of arugula, if you don’t like the more peppery flavor of arugula.