Serve this Watermelon, Arugula & Feta Salad at your next outdoor barbecue to keep things light and refreshing, in a low-carb way that everyone will love.
»You might like Keto Cole Slaw or Mexican Street Style Cauliflower and these Side Dishes to Serve with Stuffed Peppers.
How many times have you been to a barbecue or summer party and all the salads on the table are made with pasta or potatoes? Bringing this salad ensures that at least one thing is low-carb, so you don’t have to compromise your diet for the sake of eating something.
This salad also makes a great 4th of July side, thanks to its festive colors. It’s perfect for summer, when you don’t want something heavy or hot to eat.
Yes, watermelon has more sugar in it than some fruits, but it’s not out of the question on a keto diet. One serving of this salad has just 4 grams of net carbs.
Ingredients You’ll Need
Not many ingredients go into this healthy and fresh summer salad. Mix up the dressing beforehand and leave to chill in the refrigerator until you are ready to mix the salad.
- Arugula – This green leafy vegetable has a peppery, spicy, and slightly tart flavor that is a popular addition to many salads.
- Watermelon – It is best to use a seedless watermelon so that you don’t spend time picking seeds out or trying to avoid them while eating.
- Feta cheese – Feta is a Greek brined cheese curd made from sheep’s milk. It can come in many forms. In this recipe we are using a block cut into squares. You could use crumbled feta as well. Why not try making it yourself with this recipe.
- Mint – Fresh mint, julienned.
- Dressing ingredients – Olive oil, lemon juice, Dijon mustard, salt, and ground black pepper.
- Garnish – Chopped hazelnuts or sunflower seeds.
How to Make This Salad
There’s really nothing to this salad but a little bit of chopping and crumbling. You’ll also need to mix up a quick vinaigrette to top it with.
Start out by adding the arugula, watermelon and mint to a bowl. If you’re not planning to eat the salad right away, cover it and put it in the refrigerator until you’re ready. If you dress it too soon, it will become soggy and watery.
To make the dressing, mix together the olive oil, lemon juice, Dijon mustard, salt and pepper in a small container with a lid. Shake it vigorously to combine.
If you’re taking the salad to a party or picnic, you can take the dressing in the container separately to dress the salad just before eating. It will begin to wilt within an hour, so if you aren’t sure you’ll be eating the whole salad at once, you can dress individual servings instead.
I like to add nuts to this salad for extra crunch and flavor. Hazelnuts are my favorite, but you can add any type of nut you want.
Frequently Asked Questions
I don’t like Arugula. What can I substitute?
You can use any kind of leafy green really, so choose one you enjoy. Spinach is a great dark leafy green full of nutrients. Other options are romaine, watercress or mixed salad greens.
Can I add a different herb other than mint?
Sure! If you don’t like mint try adding whatever fresh herbs you have in your garden. Dill would be an excellent choice, as well as parsley or basil. Try different combinations and see what you like best.
Tips & Notes
- I like to use chopped hazelnuts on this salad for the extra crunch and flavor. You can leave them off, or use sunflower seeds, slivered almonds, or another type of nut you like.
- The salad doesn’t keep for long after the dressing has been added. It will start to wilt within an hour. If you aren’t sure you’ll use the whole salad at once, only dress the servings you’ll use, so the remaining salad can be preserved for later.
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Watermelon, Arugula, and Feta Salad
Ingredients
- 1 1/2 cups arugula
- 1 1/2 cups seedless watermelon cubed
- 1/4 cup feta cheese crumbled
- 8 leaves mint julienned
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Dash of salt and pepper
- Chopped hazelnuts or sunflower seeds for garnish
Instructions
- Place the arugula, watermelon, feta, and mint in a large bowl.
- In a small container with a lid, mix together the olive oil, lemon juice, mustard, and salt and pepper. Shake vigorously to combine.
- Just before serving, drizzle the dressing over the salad mixture and toss to coat. Sprinkle on chopped hazelnuts or sunflower seeds.
Notes
- I like to use chopped hazelnuts on this salad for the extra crunch and flavor. You can leave them off, or use sunflower seeds, slivered almonds, or another type of nut you like.
- The salad doesn’t keep for long after the dressing has been added. It will start to wilt within an hour. If you aren’t sure you’ll use the whole salad at once, only dress the servings you’ll use, so the remaining salad can be preserved for later.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Read More About a Low-Carb Lifestyle
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.
This is one of my favorite salads! Love all the flavors going on! So good!
Such a simple, healthy salad. This would be a perfect side salad for our weekend cookouts. I love how fresh and lively it is — and watermelon is my daughter’s favorite.
Great summer salad! The watermelon and feta are a great flavor combination!
So many delicious flavors going on in this salad! Love the contrast of flavors between the savory and the sweet!
I love how light and summery this salad recipe it – plus it’s low carb so my whole family can eat it!