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Melon and Arugula Salad with Honey Lime Vinaigrette

This recipe is adapted from A Chef's Kitchen in Williamsburg, VA
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6 servings
Author Amy Rains


  • For the Dressing:
  • Zest of 1 lime
  • 1/4 cup fresh lime juice
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3/4 cup olive oil or walnut oil*
  • For the Salad:
  • 6 cups fresh arugula
  • 1 cup cubed watermelon 1 inch cubes
  • 1 cup cubed cantaloupe 1 inch cubes
  • 1 cup cubed honey dew melon 1 inch cubes
  • 2 avocados peeled and diced
  • 1/2 cup slivered almonds
  • Balsamic Vinegar or Balsamic cream for drizzle


  1. Add all dressing ingredients into a blender except the oil and mix until combined. With the blender running, add the oil. Blend until well mixed, use added water if needed.
  2. In a large salad bowl, toss in arugula, all the melon, and avocado. Toss with dressing.
  3. Plate salads and top with slivered almonds and a drizzle of balsamic vinegar or cream.

Recipe Notes

Walnut oil is my personal preference for taste, but either oil works well in this salad.