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Watermelon Salad With Arugula And Feta

by Joey Firoben featured in Watermelon Salads 3 Ways

Inspired by


for 6 servings

  • 1 small watermelon
  • 3 cups
    fresh arugula (60 g)
  • 4 oz
    feta cheese, crumbled (115 g)

Honey Lime Dressing

  • 3 tablespoons
    fresh lime juice
  • 1 tablespoon
  • 2 tablespoons
  • salt, to taste
  • 3 tablespoons
    extra virgin olive oil
    Calories 141
    Fat 10g
    Carbs 9g
    Fiber 0g
    Sugar 8g
    Protein 2g

Estimated values based on one serving size.



  1. Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
  2. Cut the watermelon into roughly 1-inch (2 cm) cubes and transfer to a large bowl.
  3. In a small bowl, whisk together the lime juice, water, honey, and salt.
  4. While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
  5. Add the arugula, feta, and honey lime dressing to the large bowl with the watermelon.
  6. Toss the salad until well-combined, then divide between serving bowls.
  7. Enjoy!




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