Watermelon arugula salad on a plate next to a fork

Salad / Seasonal - Summer

Watermelon Arugula Salad

4 Servings

Prep Time: 10 minutes

Kid-Friendly

Diet Style

GF
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Microplane

Ingredients

  • 2 cups seedless watermelon, cut into 1-inch cubes
  • ½ small red onion, sliced thinly into half moons
  • 1½ cups arugula
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup crumbled feta cheese
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons apples cider vinegar
  • 3 limes, zested and juiced
  • 1 teaspoon honey
  • Salt and Pepper to Taste

Directions

  1. Toss ingredients

    In a large bowl toss together watermelon, onion, arugula, mint, basil, and cheese.

  2. Whisk wet ingredients

    In a small bowl whisk oil, vinegar, lime juice, and zest together.

  3. Pour dressing

    Pour dressing over salad.

  4. Serve

    Toss and serve.

Chef Gary in YMCA chef uniform

Nutrition Info

Per Each Serving

  • Calories

    223

  • Fat

    18g

  • Saturated Fat

    5g

  • Protein

    4g

  • Total Carbs

    15g

  • Fiber

    2g

  • Sugar

    8g

  • Sodium

    179mg

  • Cholestrol

    17mg