This watermelon and arugula salad is a quick and healthy summer salad recipe. The slight bitterness of arugula leaves is perfectly balanced with the sweet juiciness of watermelon in this salad.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Continental
Servings: 4as side
Calories: 83kcal
Ingredients
4cupswatermelon, chopped and seeds removed
2cupsarugula leaves, washed
½cupfresh mint leaves
¼cuppecans
1tbspchia seeds
for the dressing
1lime, juice and zest
1tbspmaple syrup
Rock Salt , to taste
Instructions
In a large mixing bowl, add the maple syrup, rock salt, zest the lime and squeeze out all the juice. Whisk together with a fork.
Add in the chopped watermelon and gently toss to coat the watermelon with the dressing.
Add mint and arugula leaves. Toss to combine. Sprinkle pecans and chia seeds.
Check and adjust for seasoning and serve chilled.
Notes
This salad recipe is ideal for low-cal, vegan and gluten-free diets.
In this salad I add pecans just like that because I wanted to keep everything raw, but sometimes I also add caramelised walnuts to the watermelon salad. They add a toasty flavour.
Rock salt (also known as himalayan black salt) is known for its cooling properties and is very often used in summers. If you don’t have black salt, use regular salt or coarse sea salt.