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Watermelon Basil Salad
This watermelon basil salad pairs juicy sweet watermelon with fresh basil and other summer produce for a spectacular summer side salad recipe.
5
from 1 vote
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Course:
Appetizer, Lunch, Salad
Cuisine:
American
Diet:
Gluten Free
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
Calories:
81
kcal
Author:
Lindsey Janeiro, RDN
Equipment
Cutting board
Chef's knife
Measuring cups & spoons
Salad platter
Salad tongs
Ingredients
4
cups
arugula
1
tsp
extra virgin olive oil
pinch of salt and pepper
1.5
cups
watermelon, chopped
½
cup
cucumber, sliced
½
cup
cherry tomatoes, halved
¼
cup
sugar snap peas, thinly sliced
¼
cup
basil leaves, torn
1
oz
feta cheese, crumbled
1
tbsp
balsamic glaze
Instructions
Place arugula in your salad bowl or platter and lightly toss with extra virgin olive oil and a pinch of salt and pepper.
Top arugula with the cucumbers, cherry tomatoes, sugar snap peas, and watermelon.
Garnish with freshly torn basil and crumbled feta cheese.
Drizzle the balsamic glaze over the salad and serve.
Nutrition
Calories:
81
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1.5
g
|
Cholesterol:
12.6
mg
|
Sodium:
174
mg
|
Potassium:
208
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
86
IU
|
Vitamin C:
13
mg
|
Calcium:
114
mg
|
Iron:
0.7
mg