Watermelon Salad Recipe
This watermelon salad recipe is light, refreshing, and balanced. Both sweet and salty, this salad makes a great summer side dish or starter.
Servings: 2 servings
Calories: 377kcal
Equipment
Ingredients
- 4 cups arugula
- 2 teaspoon olive oil
- ¼ teaspoon sea salt (divided)
- ¼ teaspoon black pepper (divided)
- 4 cups watermelon (cubed)
- 1 cup strawberries
- ¼ cup fresh basil leaves
- ½ cup gorgonzola
- ¼ cup toasted almonds
- 1 tablespoon balsamic glaze
- 2 teaspoon lime zest
Instructions
- Toss the arugula with olive oil and sprinkle with a pinch of salt and black pepper. Then, using a melon baller or knife, cut the watermelon into chunks. Add ¾ of them to the salad, along with sliced cucumber.
- Top with strawberry slices, basil leaves, gorgonzola crumbles, and toasted almonds.
- Add the remaining watermelon chunks, then top with a swirl of balsamic glaze, another pinch of salt and pepper, and freshly grated lime zest.
Notes
-
- If you use a melon baller, you'll inevitably have some excess watermelon scraps. Instead of tossing them out, you can blend them up and use the mixture to add fruity flavor to margaritas, smoothies, or this lemonade recipe!
- Even if the almonds already come toasted, you can toast them in a pan on the stove to give them a little more flavor.
- Feel free to experiment with peppery or fruity olive oils that complement the arugula and gorgonzola.
- This recipe yields enough for 2 servings. You can store leftovers in an airtight container in the fridge for 1-3 days, but the sooner you eat it, the fresher it'll taste!
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 38g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 631mg | Fiber: 6g | Sugar: 26g
