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Watermelon, Blueberry, and Jicama Arugula Salad
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Watermelon, Blueberry, and Jicama Arugula Salad

This simple and healthy salad goes great with any summer meal. Make it for Memorial Day or the 4th of July!

Prep Time
10 mins
Total Time
10 mins
Course: Side Dish, Main Course, Salad
Cuisine: American, International, Vegetarian, gluten-free

Ingredients

For the Salad:
  • 6 cups arugula baby
  • 2 cups watermelon 1-inch cubes, cubed
  • 1 cup blueberries
  • 1 cup jicama thin strips
  • 1/3 cup Pepitas
  • 1/2 cup feta cheese crumbled
For the Honey Lime Dressing:
  • 1/4 cup olive oil
  • lime juice of 2 large
  • 1 tablespoon honey
  • 1 tablespoon mint leaves finely chopped fresh
  • Pinch of sea salt

Instructions

    Cup of Yum
  1. Place arugula in a large salad bowl. Top arugula with watermelon, blueberries, jicama, pepitas, and feta cheese.
  2. In a small bowl, whisk together oil, lime juice, honey, mint, and salt. Drizzle dressing over salad and serve immediately.
  3. Note-you can find jicama in the produce section. Peel and cut it into thin strips.