Sweet, juicy watermelon is an iconic summer fruit, one I turn to often for a refresher on a warm summer day. Technically, it’s available all year round. But that gorgeous color and delicious flavor feel so summery.
With 92% water content, this versatile fruit not only offers some powerful hydration; it also packs a substantial nutritional punch. Watermelon is low in calories (46 calories per one-cup serving) and high in some very important and essential vitamins and minerals. For example, watermelon contains about 17% of the daily value for vitamin A and 20% of the daily value for vitamin C, both of which are essential for immune system function and healthy skin. A one-cup serving of watermelon also boasts 170 milligrams of potassium, a mineral needed for countless body processes, and it’s also high in the antioxidant lycopene, which helps in the reduction of conditions such as cancer, cardiovascular disease and macular degeneration.
So, are you ready to pick the perfect watermelon and enjoy a delicious plant-based lunch that provides a satisfying combination of protein, fat, and fiber? I am too, and I’m excited to share this refreshing and invigorating watermelon salad recipe with you!
Watermelon Salad Recipe
- 2-3 cups greens (baby kale, arugula, spinach, etc.)
- 1 tablespoon chopped mint (optional)
- 1 cup watermelon cubes
- 1 cup chopped cucumber
- ½ a medium avocado
- ~1 ounce of ½ cup roasted chickpeas (I used a 1.2-oz pack of @bienasnacks)
- 1 tablespoon red wine vinegar (I had a crazy sour tooth — use less if you need)
- 1-2 teaspoons olive oil
- 1 tablespoon goat cheese (optional)
- Balsamic glaze to garnish (optional)
Directions: Toss all ingredients but the balsamic glaze together in a mixing bowl. Transfer to a serving bowl or plate. Enjoy immediately.
Serves 1 as a meal, 2 as a side.
I hope you enjoy this sweet and delicious watermelon salad as much as I have!