Almonds and arugula contain decent amounts of vitamin E, vitamin C (from lemon juice as well), and manganese. These nutrients belong to a group called antioxidants, which help to reduce cell damage, also known as inflammation.
Simply speaking, antioxidants keep you looking younger and lower your chances of getting cancer.
Apart from the antioxidants, which help you to maintain youthful skin, folate from arugula can also aid in strengthening your hair.
3. Brighter Eyes
Arugula contains a decent amount of vitamin A, or what we would refer to as beta-carotene. This nutrient promotes good eyesight, especially at night.
This watermelon arugula salad recipe makes 4 servings. Each yields 207 calories, with the calories mainly coming from the olive oil, toasted almonds, and feta cheese.
How to Make Watermelon Arugula Salad
The first step is to choose the right arugula. We used the regular kind because its flavor is more intense, but you can pick baby arugula for a milder flavor.
Cut the watermelon into bite-size pieces and refrigerate them well before prepping other ingredients. Cooling watermelon beforehand takes the freshness to a whole new level.
While the watermelon is in the fridge, toast your sliced almonds (if not toasted) and leave them to cool. You can also spread them on a tray and bake at 350°F for 5 minutes or until golden brown.
1. Arugula Salad with Goat Cheese
We used feta cheese in this watermelon arugula salad recipe. You can use goat cheese if that’s what you prefer.
There are many types of goat cheese, but we recommend the type that is firm, but not too firm. Since it yields more calories than feta cheese, use only 1 ounce of it instead of 1.5 ounces.
2. Dressing for Watermelon Arugula Salad
Nothing is simpler than making a lemon and olive oil dressing. Whisk lemon juice, olive oil, salt and pepper in a small bowl, and set aside until other ingredients are ready.
You can add 1 teaspoon of mustard to the dressing to turn it into a simple lemon vinaigrette dressing. It also goes really well with arugula and the other ingredients.
3. Serve It
To serve, toss the arugula, almonds and lemon zest with the dressing. Divide it between plates, then place the watermelon and cheese on top.
What Can I Serve Watermelon Arugula Salad with?
Our salad is juicy and refreshing, so we need something that’s a bit fulfilling.
Watermelon arugula salad is a summer salad, so why have something you can grill outside? Make it simple: prepare a burger, make a salad bowl, probably a batch of fries, and dinner is served.
But again, a barbecue can be too much if your day is filled with work. How about something you can make a day ahead, keep chilled in the fridge and whip up in seconds?
Although we served our chicken salad sandwich with fries, you can have it with this salad. Having two salads in a meal adds extra flavors and textures, and the arugula contributes more veggies to the mix.
If you prefer vegetarian options, we have an egg salad recipe that you can sandwich and munch too. It’s also chill-able and easy to make.
Can You Freeze Watermelon Arugula Salad?
We do not encourage you to freeze any salads. There are better ways of storing your salad for the sake of convenience.
One of the ways is to refrigerate the prepped ingredients separately, then toss them together when you need them. In regards to the toasted almond slices, keep them in a jar and store them at room temperature.
We understand that storing everything as one big batch is simpler, but that’s not the case with salads. Make enough for a serving then store the rest to enjoy the freshest salad possible.
But in case you have ended up with mixed leftovers, they should be consumed within a day. Otherwise, you end up with a soggy mess.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.