A simple yet delicious summer salad with juicy watermelon, peppery arugula, buttery avocado, red onions and a drizzle of quality balsamic vinegar.

arugula watermelon salad with onions and avocado in a bowl

Watermelon Arugula Salad

A refreshing summer salad, perfect alongside some grilled veggie burgers and potato wedges. The combination of balsamic with sweet watermelon, arugula, avocado and red onions is to die for.

It feels like a such a fancy salad, though it’s easy to throw together. It’s sure to impress!

If you don’t care for arugula, you can substitute baby spinach, baby kale or chopped romaine. If you have access to vegan feta cheese (such as Violife brand), you can substitute it for avocado.

For more filling power, add in some drained and rinsed chickpeas.

The best balsamic vinegar

The balsamic vinegar brand I use is Napa Vally Naturals Grand Reserve; it’s pricey but it lasts me a long time. It’s thick and rich, not runny like other vinegars, and it is sweeter so it works great as a salad dressing all on it’s own.

If you can’t find a high quality balsamic vinegar, any balsamic salad dressing will do.

fork taking some watermelon salad with arugula from a bowl


More salad recipes for summer

square photo of a salad with avocado and watermelon chunks
5 stars (1 ratings)

Watermelon Arugula Salad

A simple yet delicious summer salad with juicy watermelon, peppery arugula, buttery avocado, red onions and a drizzle of quality balsamic vinegar.
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings


  • 4-5 ounces arugula (about 5 cups packed)
  • 2 cups cubed watermelon
  • 1-2 medium avocados, chopped into 1 inch chunks
  • 1/2 medium red onion, sliced
  • 4-5 tablespoons high quality balsamic vinegar Grand Reserve preferred
  • 2 tablespoons sliced almonds, optional


  • Prepare all your salad ingredients by gathering the arugula, cubing the watermelon and slicing the avocados and red onion. Keep ingredients separate until ready to serve.
  • Assemble the salad in a large bowl or serving dish by combining the arugula, watermelon, avocado and red onion. Arrange prettily in the bowl. 
  • Now add 4-5 tablespoons balsamic vinegar and dress the salad. Serve with a sprinkle of sliced almonds, if desired.


  1. This salad is best the same day. If you will not be eating it all, you can keep some of the ingredients separate, like the watermelon and avocado, until the next day. Sprinkle fresh lemon juice on avocado chunks to prevent it from going brown.
  2. Feel free to substitute baby spinach/baby kale/romaine for the arugula, if desired.
  3. May substitute vegan feta for the avocado if desired.


Serving: 1serving | Calories: 129kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 459mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1099IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg
Course: Salad
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!


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