Watermelon and Arugula Salad

By Carole Murko

Watermelon has an array of healing qualities. Of course, it helps us stay hydrated during the hot summer months, but it also contains the powerful antioxidant lycopene, even more than tomatoes. The seeds are good for us as well because they contain iron, zinc, protein, and fiber. Combined with the sulfur-containing arugula, digestionpromoting mint, and tasty feta, this salad is a winner on so many levels. It’s delicious, healthy, and beautiful.

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Course Salad

Servings 4 -6

Ingredients

Juice of 1 lemon
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons maple syrup
½ cup olive oil
Salt and pepper, to taste
8–12 ounces arugula, washed and spun dry
2–3 cups watermelon, cut into bite-sized cubes
¼ cup minced mint
½ cup feta

Instructions

In your serving bowl, add the lemon juice, apple cider vinegar, mustard, and maple syrup. Whisk together until well blended and then slowly whisk in the olive oil until fully incorporated.
Add the arugula, watermelon, mint, and feta; toss, serve, and enjoy!

Notes

PHOTOGRAPH BY MARK LOADER

Keyword arugula, watermelon