This refreshing summer salad features watermelon, mint, and optional feta for a delicious, nutritious lunch or side. You can swap the arugula for purslane, spinach, or pretty much any kind of microgreen; I like to get a salad blend with red lettuce, arugula, and baby spinach mostly because it’s easy to work with right out of the package but also because having some variety helps dilute the flavor of any one green in case you have someone at the table that finds spinach too bitter, for example.
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Watermelon Mint Salad
Equipment
- salad bowl
- whisk
Ingredients
- 2 pounds watermelon cubed
- 2 cups arugula chopped
- 1/2 cup feta omit for dairy-free, Paleo, or AIP
- 1/4 small red onion thinly sliced
- 2 tablespoons mint chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Combine watermelon, arugula, feta, red onion, and mint in a large salad bowl.
- Whisk together the olive oil and vinegar, then drizzle over the salad before serving.
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