Watermelon and Arugula Salad Recipe

By Katie Jeffrey, MS, RD, CSSD, LDN

Prep time: 30 minutes

Makes: 4 servings

Storage: Refrigerate in an airtight container for 1 to 2 days

Ingredients

• 1 cup red onion, sliced vertically into thin strips
• 1/4 cup red wine vinegar
• 1/4 tsp. kosher sea salt
• 1/4 cup rice vinegar
• 2 Tbsp. extra virgin olive oil
• 2 tsp. honey
• 1/4 cup fresh basil, chopped
• 3 cups seedless watermelon, cubed
• 4 cups arugula
• 1/3 cup feta cheese, crumbled

Directions

1. In a small bowl, combine the first three ingredients; let stand for 30 minutes. Drain and set aside.
2. Mix together rice vinegar, oil, honey, and basil; stir well with a whisk. Add the onion mixture, watermelon, and arugula; toss gently to coat. Sprinkle with feta cheese before serving.

This content is for educational purposes only and is not medical advice. Always consult a qualified healthcare professional for personalised guidance.