Low Sodium Vegan Arugula Watermelon Salad

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Vegan Arugula Watermelon Salad

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Ingredients

4 servings

For the salad

5 oz baby arugula
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4 cups seedless watermelon, cut into 1-inch cubes
¼ cup fresh mint leaves, torn
¼ cup pepitas (pumpkin seeds)

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp balsamic vinegar
1 tsp maple syrup
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
In a small dry skillet over medium heat, toast the pepitas, stirring frequently, until they begin to pop and turn golden, about 3–4 minutes. Transfer to a plate and let cool.
2
In a small bowl, whisk together the olive oil, lime juice, balsamic vinegar, maple syrup, salt, black pepper, and red pepper flakes, if using, until the dressing is smooth and emulsified.

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