Watermelon Arugula Salad Recipe
Creative Cooking for the Health-Conscious Gourmet
FibonacciRECIPES | Culinary Medicine
Low-Calorie | Low-Cholesterol | Lacto-Vegetarian
Healthy Watermelon Arugula Salad
This recipe is perfect for lunch or served with dinner and is appropriate for low-calorie, low-cholesterol, and lacto-vegetarian diet regimens. Shave off a little of the olive oil and this recipe would qualify as a low-fat recipe too.
1 tbsp fresh lemon juice
1 tbsp red-wine vinegar
0.5 tsp salt
2 tbsp extra-virgin olive oil
3 cups cubed (0.5-in) seeded watermelon
6 cups baby arugula
0.3 cup crumbled feta cheese
Coarsely ground black pepper to taste
Whisk together lemon juice, vinegar, and salt in a large bowl.
Add oil in a slow stream, whisking until ingredients are suspended.
Add watermelon and arugula, and toss to coat. Sprinkle with cheese and pepper and serve immediately.
Nutrition Facts Per serving
Total fat: 10 g
Saturated fat: 2.9 g
Trans fat: 0 g
Cholesterol: 11 mg
Sodium: 443 mg
Potassium: 216 mg
Total carbohydrates: 17.9 g
Dietary fiber: 1.7 g
Sugars: 15.6 g
Protein: 3.5 g
Chef and Author: Justin Gillette
Medically Reviewed by FibonacciMD editors.
Appropriate for lacto-vegetarians.
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