This watermelon crunch salad is bright, summery, and delicious. A bed of baby spinach and arugula is piled with fresh watermelon, creamy avocado, tangy goat cheese, pickled onions and crunchy pistachios, then finished with a fresh mint vinaigrette.
I’m back with another summer salad recipe you’ll want on repeat.
There’s no excuse not to enjoy the best salads this season — this one is easy to assemble and full of texture and flavor.
This watermelon and arugula salad combines avocado, goat cheese, pickled onions and lots of roasted pistachios for an irresistible crunch. It’s finished with a bright mint vinaigrette for a refreshing, tangy bite that screams summer.
I know it may seem like I’m turning every fruit into a savory salad, but melon really shines here. This combination is classic, and like many of my meat-free salads, it makes a great base if you want to add protein.
This salad is made from ingredients that balance each other beautifully:
Watermelon cubes. Cut them smaller than 1-inch so each forkful includes a mix of flavors and textures — think chopped salad-style bites.
Baby spinach and arugula. A crisp bed of greens is all you need; peppery arugula complements the sweet melon perfectly.
Creamy goat cheese. Goat cheese adds tang and richness. If you prefer, swap in feta, cotija, or fresh mozzarella.
Pickled onions. They add bright acidity and depth. A little goes a long way to elevate the whole salad.
Pistachios. Roasted, salted pistachios provide a wonderful crunch — leave some whole and chop others for variety.
Avocado. Ripe avocado brings creamy texture and satisfying richness.
Now about the mint vinaigrette: it’s intensely fresh. For the best texture and flavor, blend the dressing in a blender or food processor so the mint fully incorporates.
The dressing ingredients are simple: fresh mint, lemon juice, white wine vinegar, honey, a garlic clove, olive oil, and salt and pepper. Most are pantry staples — if you have an herb garden, even better.
Blend everything until smooth and drizzle over the salad. The vinaigrette is minty, bright, and works well on other summer salads or fruit bowls. Store any extra dressing in the fridge for a few days and shake or re-blend before using.
The colors are vibrant and joyful — the perfect summer bowl.
This salad is versatile: top it with grilled chicken or salmon for a complete meal, or toss in white beans for extra protein. It works beautifully as a side, starter, or base for something more substantial.
Tossed together, this is the ultimate summer flavor bowl.
Watermelon Crunch Salad
Watermelon Crunch Salad with Mint Vinaigrette
Ingredients
- 8 ounces arugula and spinach blend or your favorite greens
- 2 cups cubed watermelon
- 3 to 4 ounces goat cheese, crumbled
- ⅓ cup pickled onions
- ⅓ cup roasted pistachios, coarsely chopped
- 1 avocado, chopped
- kosher salt and pepper
fresh mint vinaigrette
- 1 cup tightly packed fresh mint leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon white wine vinegar
- ½ tablespoon honey
- big pinch of kosher salt and pepper
- ⅓ cup olive oil
Instructions
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In a large bowl, combine the arugula and watermelon with a pinch of salt and pepper. Add the goat cheese, pickled onions, pistachios and avocado. Drizzle with the mint vinaigrette and toss gently to combine.
fresh mint vinaigrette
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Combine the mint, garlic, lemon juice, white wine vinegar, honey, salt and pepper and olive oil in a blender or food processor. Blend until smooth. Store leftovers in a sealed container in the refrigerator for 3 to 4 days; shake or blend again before serving.
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Neon salads for life.