Bright watermelon meets arugula, feta, lime. Quick to make, perfect for light, vegetarian, gluten-free meals.
# What You'll Need:
→ Produce
01 - 4 cups seedless watermelon, cubed
02 - 4 cups baby arugula, washed and dried
03 - 1 small cucumber, thinly sliced
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup fresh mint leaves, torn
→ Dairy
06 - 1/2 cup feta cheese, crumbled
→ Nuts (optional)
07 - 1/4 cup roasted pistachios or walnuts, roughly chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons freshly squeezed lime juice
10 - 1 teaspoon honey
11 - 1/4 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a small mixing bowl, whisk together extra virgin olive oil, freshly squeezed lime juice, honey, kosher salt, and black pepper until fully emulsified.
02 - In a large salad bowl, add cubed watermelon, baby arugula, sliced cucumber, sliced red onion, and torn mint leaves.
03 - Drizzle the vinaigrette over the assembled salad ingredients and toss gently to ensure even coating.
04 - Top the salad with crumbled feta cheese and chopped roasted pistachios or walnuts as desired.
05 - Present immediately to retain optimal freshness and texture.
