Nothing says summer like piling sweet watermelon and juicy blueberries atop of a bed of peppery arugula. The salad is finished with crunchy roasted almonds, your choice of goat or feta cheese, and a from-scratch balsamic vinaigrette that takes just minutes and a few pantry staples to prepare. Pair with grilled protein for a light summer dinner.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
Ingredients
For the salad:
5 cups baby arugula
3 cups cubed watermelon
1 cup blueberries
1 cup English cucumber slices
2 ounces goat or feta cheese crumbles
½ cup roasted salted almonds, roughly chopped
4 or 5 basil leaves, torn into small pieces
For the dressing:
2 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
2 teaspoons honey
1 teaspoon dijon
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Arrange arugula on a large serving platter. Top with cubed watermelon, blueberries, cucumber slices, cheese, almonds, and basil.
Combine balsamic vinegar, olive oil, honey, dijon, salt, and black pepper in a small bowl or mason jar and whisk or shake until emulsified. Drizzle over salad just before serving.
Nutrition Information
For 1 serving
Calories: 350
Fat: 26 grams
Saturated Fat: 4.5 grams
Cholesterol: 13 milligrams
Sodium: 250 milligrams
Carbohydrate: 26 grams
Fiber: 3.5 grams
Sugar: 13 grams
Added Sugar: 0 grams
Protein: 7.75 grams
