Watermelon, Fennel & Arugula Salad with Lemon, Mustard Vinaigrette – serves 2


  • Arugula – about 1 handful per person/per portion (2 handfuls)
  • 1 medium-sized fennel bulb
  • 2 tablespoons pistachios
  • 2 cups watermelon (small to medium size squares)


  • juice from 1 lemon
  • 1 tablespoon mustard (any type works: honey, spicy, etc.)
  • 1 cup olive oil
  • salt and pepper to taste
  1. Chop your watermelon into small-medium sized squares.
  2. Wash your arugula and pat dry with a paper towel.
  3. Preparing the fennel: cut the top off the bulb (green part) and remove a thin slice of the root on the bottom. With a peeler, shave off any bruised or slightly dark areas. Cut the fennel the long way and remove the core. Either cut the fennel into small strips or use a mandolin to slice it thinly.
  4. Preparing the dressing: in a small bowl whisk together your mustard and lemon juice. Slowly whisk in your olive oil in a slow stream. Season with salt & pepper.
  5. In a large bowl combine your arugula, watermelon and fennel. Toss with your vinaigrette.
  6. Transfer to your serving bowl/dish and top with pistachios.


Check out my other refreshing salad: Watermelon, Fennel & Arugula Salad with Goat Cheese & Balsamic Vinaigrette