This watermelon arugula salad recipe with lime dressing this summer was a pleasant surprise, so much so that it ended up being a salad recipe on repeat, refreshing and perfect for hot summer days. What really makes this watermelon salad so good is the lime salad dressing recipe; the combination of lime and salt is the best pairing. After trying this summer salad recipe, I found myself adding lime and salt whenever I had watermelon on its own.
The toasted pumpkin seeds and cucumber in the watermelon salad recipe give some crunch, while the arugula, avocado, and optional cherry tomatoes make the salad recipe filling. You can add some marinated tofu for protein.
The best part of this watermelon salad recipe with lime dressing (besides the taste) is that it really does look gorgeous, perfect for when you have guests over to eat, and it keeps well in the fridge for 2 to 3 days. Just be sure to add the salad dressing later if keeping it in the refrigerator before serving. You can even place some lime wedges for extra appeal, so guests can add extra lime if they choose.
Watermelon Salad
Serves 4
4 cups cubed watermelon
2 small cucumbers sliced
1 avocado sliced or cubed
cherry tomatoes quartered (optional)
1/2 cup raw pumpkin seeds toasted
3 handfuls arugula
Salad Dressing
1/2 cup olive oil
juice of one lime
1 teaspoon maple syrup
1 clove garlic minced
1/2 teaspoon himalayan salt
Start by making the lime salad dressing recipe. Add all of the lime salad dressing ingredients into a food processor or a mason jar with a lid. Pulse the food processor, or shake ingredients in a jar with a lid until mixed, and adjust to taste.
Cube the watermelon, slice the cucumber and avocado, and quarter the cherry tomatoes. Toast the raw pumpkin seeds (you can sprinkle with some Himalayan salt) at 350°F for 5 to 10 minutes until golden, making sure to keep an eye on them so they do not overcook.
Place the arugula on a serving plate or bowl, topped with the cubed watermelon, cucumbers, tomatoes, and avocado. You can squeeze a bit of lime juice, followed by a drizzle of olive oil, and gently toss. Sprinkle with toasted pumpkin seeds, then drizzle with lime salad dressing.
