Watermelon Arugula Salad with Feta and Pistachios

Name: Watermelon Arugula Salad with Feta and Pistachios
Prep time: 20 min
Total time: 20 min
Yield: 5, 5 servings
Cuisine: american
Ingredients: 3 cups cubed seedless watermelon; 1 cup diced English cucumber; 1/4 of a small red onion, thinly sliced; 2-3 big handfuls arugula; 1/4 cup chopped or torn mint; 1/2 cup diced or crumbled feta cheese (optional, omit for vegan, paleo, Whole30 option); 1/4 cup chopped pistachios; 1/4 cup olive oil; 3 tablespoon rice vinegar or white wine vinegar; 2 teaspoons honey (omit for Whole30 option); 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Nutrition Facts

Per serving · recipe makes 5 · 20m total

Servings

Calories

9% of a 2,000 cal day

171KCAL

Protein

2g5% DV

% DAILY VALUE

Total Fat14g

18%

Saturated2g

Unsaturated12g

—

Total Carbs11g

Fiber1g

Total Sugars7g

—

incl. Added Sugars0g

Starch3g

—

Sodium269mg

12%

% Daily Value is based on a 2,000 calorie day.

A refreshing summer salad with watermelon, arugula, cucumber, feta, pistachios, and mint in a simple vinaigrette. Sweet, salty, and peppery with excellent texture contrasts. Perfect for picnics, cookouts, and warm-weather dinners.

Ingredients

5 SERVINGS

For the salad

3 cupsseedless watermelon — cubed
1 cupEnglish cucumber — diced
¼small red onion — thinly sliced
2–3handfuls arugula — big
¼ cupmint — chopped or torn
½ cupfeta cheese — diced or crumbled, optional
¼ cupchopped pistachios

For the dressing

¼ cupolive oil
3 tbsprice vinegar — or white wine vinegar
2 tsphoney — optional
1 tspDijon mustard
½ tspkosher salt
¼ tspblack pepper

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

20m total

Read the method on nyssaskitchen.comNyssa Tanner’s original page

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sideamericansaladgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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