Watermelon salads are the one summer dish I can’t get enough of all summer long. If a restaurant has a watermelon salad on the menu, I’m going order it. It’s a dish that’s light and refreshing with an irresistible sweet and salty combination. So you better believe I recreated my favorite version at home but with a Nourished by Nutrition twist. Enter in this watermelon arugula salad with almond feta.
Watermelon Arugula Salad with Almond Feta
This healthy summer salad is traditionally made with watermelon, arugula, feta or goat cheese, nuts like pistachios and heavy drizzle of balsamic. Consider this a elevated version of the classic. It’s your traditional watermelon and arugula base topped homemade almond feta, pistachios, hemp seeds and a heavy drizzle of balsamic. The hemp seeds give an extra boost of protein and omega-3s. I like to call hemp seeds “nature’s sprinkles”. They’re one of the easiest foods to add to any meal to significantly boost the nutrition.
The real star of the salad is the almond feta. I’ve been making slight variations over the years, so it’s about time I share this recipe with you. Almond feta is completely plant-based making it dairy-free and vegan. It’s made from almonds, apple cider vinegar, water and a touch of olive oil. If you want a slight cheese-y flavor, there is an option to add a few tablespoons of nutritional yeast. It has a tangy, rich flavor and crumbles just like feta. It’s pretty easy to make and so worth it!
This watermelon arugula salad with almond feta is the perfect salad to bring to a party but also quick enough to make on a weeknight. I love this watermelon salad with almond feta with salmon or grilled shrimp. But you can also add and egg and have it as a breakfast salad. Whatever you choose it’s a must make. ⠀
Nourished by Nutrition Facts:
Watermelon – this refreshing fruit is a good source of vitamin A, vitamin C, and B6. These vitamins are needed for healthy eyes and skin, immune function, brain development and breakdown of proteins. Watermelon is the leading source of lycopene. Lycopene is an antioxidant that is part of the carotenoid (vitamin A) family. This gives tomatoes, papaya, pink grapefruit, guava their red color. Lycopene can help low triglyceride and LDL-cholesterol levels, decrease the risk for hardening of the arteries, help prevent prostate cancer and help prevent UV ray damage.
Healthy fats- this watermelon arugula salad with almond feta, has almond feta, pistachios and hemp seeds for a good amount of healthy fat. Lycopene the antioxidant in watermelon is part of the vitamin A family. This makes it lycopene is fat-soluble, meaning you can greatly improve its absorption by incorporating a healthy fat when eating food rich in lycopene.
Arugula – this leafy green is known for its peppery flavor and delicate leaves. It’s a member of the cruciferous vegetable family, which includes Brussels sprouts, kale, cauliflower, and broccoli. It is an excellent source of vitamin K. This fat-soluble vitamin helps with blood coagulation. It’s important to mention, if you require a prescription blood thinner, discuss your vitamin K intake with your doctor before changing your eating habits. Arugula also contains a good amount of vitamin A, vitamin C, folate, calcium, potassium, magnesium, and manganese.
IF YOU LOVE This watermelon Arugula salad, YOU’LL ALSO ENJOY THESE RECIPES:
- Spicy Watermelon Jicama Salad
- Spicy Tomato Peach Salad
- Yellow Watermelon Salad with Herbs Cucumbers – With Foods and Love
- Strawberry Watermelon Limeade – The First Mess
- Mexican Fruit Salad with Chili Lime Seasoning – The College Housewife
Watermelon Arugula Salad with Almond Feta
Refreshing watermelon arugula salad with almond feta, pistachios, hemp seeds and balsamic. It’s the perfect summer salad. Serve as a side or pair a protein of your choice. Grilled salmon or shrimp are delicious!
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 salads 1x
- 1 1/2 cups cubed seedless watermelon
- 3 cups arugula
- 1/4 cup almond feta (recipe below) or sheep or goat milk feta
- 1/4 cup shelled pistachios
- 2 tablespoon hemp seeds
- 2 tablespoons balsamic vinegar
- Fresh ground black pepper,
- Flakey sea salt
Plate the arugula and top with watermelon. Crumble on the almond feta. Add the pistachios and hemp seeds. Drizzle with the balsamic and finish with fresh cracked black pepper and flakey sea salt.
This salad keeps best if the watermelon is stored separately.
I use raw unsalted pistachios but roasted pistachios are delicious.. You can toast the pistachios in a skillet over medium until they start to brown. Shake and stir continuously so they don’t burn. This takes about 5-10 minutes.
Vegan Almond Feta
Vegan almond feta made from blanched slivered almonds. This tangy vegan cheese has a creamy, rich texture and crumbles just like feta.
Adapted from the Vegetarian Times.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 2 cups crumbled 1x
- 1 cup slivered almond
- 3 tablespoons apple cider vinegar
- 1 tablespoon olive or avocado oil
- 1 1/2 teaspoon sea salt
- 2 tablespoons nutritional yeast (optional)
- 1/3+ cup water
Soak the almonds for at least 2 hours. For a quick soak method, place the almonds in boiling water. and let sit for 10-15 minutes.
Preheat the oven to 250F. Line a baking sheet with parchment paper. Drain the almonds and transfer them to an upright high-speed blender. Add the apple cider vinegar, salt, nutritional yeast and water. Blend on high until completely smooth and creamy. Add more water one tablespoon at a time. I recommend only adding 1-3 more tablespoons. If you blender base it too big and it’s not getting smooth, you may need to double the batch.
Scrape the almond mixture into a nut milk bag, layered cheese cloth or clean thin dish towel place over a bowl. Gently squeeze out some of the extra liquid. You should get 2-3 tablespoons. Careful not to squeeze out too much liquid.
Place the almond mixture on the lined baking sheet. Form in to a circle and flatten to about ½ inch thick. Place the tray into the oven and bake for about 35-40 minutes. The top will be slightly firm and the color will be shade or two darker on the top. Let the almond feta cool completely before using.
Crumble the feta and store in an air tight container in the fridge for up to a week or freeze for a few months.
If you choose not to bake the almond mixture, Drain some of the liquid and it’s spreadable like ricotta. Baking makes it more crumbly like traditional feta.
DID YOU MAKE THIS RECIPE?