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Watermelon Arugula Salad Recipe

Creative Cooking for the Health-Conscious Gourmet

FibonacciRECIPES | Culinary Medicine


Low-Calorie | Low-Cholesterol | Lacto-Vegetarian


watermelon arugula salad recipe

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.


Ingredients:

  • 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


Directions:

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.



Nutritional Information

Servings: 4


Nutrition Facts Per serving


Calories: 165

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.


Editor's comment:

Appropriate for lacto-vegetarians.


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