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.
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.
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.
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Watermelon, Arugula, and Feta Salad
- 1 1/2 cups arugula
- 1 1/2 cups seedless watermelon cubed
- 1/4 cup feta cheese crumbled
- 8 leaves mint julienned
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Dash of salt and pepper
- Chopped hazelnuts or sunflower seeds for garnish
- 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.
- 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.