Two Peas & Their Pod · by Maria Lichty
Watermelon, Blueberry, and Jicama Arugula Salad
NUTRITION · PER SERVING10M COOK
CAL 31%·PRO 29%
CARBS 49G32% OF CAL
8G FIBER9G ADDED20G INTRINSIC12G OTHER29G TOTAL SUGAR
FAT 44G64% OF CAL
11G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer salad with watermelon, blueberries, jicama, and arugula in a minty lime dressing. Perfect for warm weather meals.
sidesaladgluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 6 cups baby arugula
- 2 cups cubed watermelon (1-inch cubes)
- 1 cup blueberries
- 1 cup thin jicama strips
- 1/3 cup pepitas
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- Juice of 2 large limes
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh mint leaves
- Pinch of sea salt
At a glance
PER SERVING · TIME 10M
CAL 31%·PRO 29%
CARBS 49G32% OF CAL
8G FIBER9G ADDED20G INTRINSIC12G OTHER29G TOTAL SUGAR
FAT 44G64% OF CAL
11G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 486mg
- Total sugar
- 29g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 805mg
- Calcium
- 354mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.