Watermelon, Blueberry, and Jicama Arugula Salad-arugula salad with watermelon, blueberries, jicama, pepitas, and a simple honey lime dressing. This salad goes great with any summer meal!
Are you ready for the 4th of July? We don’t have any big plans because we are in the middle of moving, but there will be fireworks and good food. The boys love fireworks and I love food, everyone wins:)
Josh is going to fire up the grill while I make a few salads, sides, and dessert. I know this Watermelon, Blueberry, and Jicama Arugula Salad will be making an appearance. It is the perfect summer salad!
To make the salad, I start with arugula. I love the sweet and peppery flavor. If you aren’t a fan of arugula, any greens will work, but give arugula a try. It is such a good green!
I top the arugula with watermelon cubes, blueberries, jicama, feta, and pepitas. The watermelon keeps the salad refreshing and cool, the blueberries add a juicy punch, the jicama and pepitas give the salad a little crunch, and the feta cheese adds a nice creaminess! Oh, and I finish the salad off with a simple honey lime dressing. Mmmmmm!
All of the flavors, textures, and colors come together to create one incredible summer salad! I can’t wait until the 4th so I can celebrate with this light and refreshing salad!
Add this Watermelon, Blueberry, and Jicama Arugula Salad to your 4th of July menu! And if you need more 4th of July recipe ideas, check out our 4th of July recipe section! Yay for the 4th!!
FYI-the pretty gold flatware is from World Market.
Watermelon, Blueberry, and Jicama Arugula Salad
- Prep Time
- 10 minutes
- Total Time
- 10 minutes
For the Salad:
- 6 cups baby arugula
- 2 cups cubed watermelon 1-inch cubes
- 1 cup blueberries
- 1 cup thin jicama strips
- 1/3 cup pepitas
- 1/2 cup crumbled feta cheese
For the Honey Lime Dressing:
- 1/4 cup olive oil
- Juice of 2 large limes
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh mint leaves
- Pinch of sea salt
Place arugula in a large salad bowl. Top arugula with watermelon, blueberries, jicama, pepitas, and feta cheese.
In a small bowl, whisk together oil, lime juice, honey, mint, and salt. Drizzle dressing over salad and serve immediately.
Note-you can find jicama in the produce section. Peel and cut it into thin strips.