Arugula Watermelon Salad
This Arugula Watermelon Salad is healthy, refreshing and easy to make with peppery arugula, juicy watermelon and avocado with a lemon tahini dressing. It's the perfect lunch or light dinner and simple to customize with any spring or winter fruit. Naturally gluten-free, vegan, grain-free, low carb, keto, paleo and Whole30 compliant.
Ingredients
- 3 cups loosely packed organic arugula leaves , washed and dried - swap with any other mixed green such as spinach or kale if you prefer
- 1 cup mixed greens , washed and dried
- 2 cups watermelon cubes (about 1-inch)
- 1/2 avocado , diced
- 1-2 tablespoons chopped fresh mint
Optional Add-Ins:
- 1 tablespoons chopped pecans
- 1/2 tablespoon sliced almonds
- 1/2 teaspoon hemp seeds
- 1/4 tsp sunflower seeds
- 1/4 cup crumbled vegan feta , we like Violife
Tahini Lemon Vinaigrette:
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon
- 3-4 tablespoons avocado oil OR extra virgin olive oil
- 1/2 tsp nutritional yeast OR Dijon mustard
- sea salt and freshly cracked black pepper to taste
Optional sweetener
- 1/2 tsp liquid sweetener of choice , maple syrup, honey (if not vegan), or sugar-free maple syrup
Instructions
-
Make the dressing: Add all the ingredients for the dressing in jar or a bowl. Shake or whisk until combined.
-
Chop watermelon: Cut the watermelon into 1-inch cubes. Be sure to check out my post on How to Cut a Watermelon if you've never cut a watermelon before.
-
Add the greens: Place the arugula leaves in a large mixing bowl. Season with salt, pepper and little bit of the dressing.
-
Assemble salad: Add the remaining salad ingredients and drizzle with more dressing. Top with nuts and seeds of choice.