Watermelon-Cucumber Salad

Watermelon-Cucumber Salad Recipe
Photo: Squire Fox; Stylist: Justin Schram, Kenneth Hyatt
For a refreshing summer side, serve lemony Watermelon-Cucumber Salad to go along with your favorite grilled dish.

Yield:

Serves 4 (serving size: about 3/4 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional Information

Calories 60
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 0.8 g
Carbohydrate 7.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 149 mg
Calcium 13 mg

Ingredients

1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 cups cubed seedless watermelon
1 cup thinly sliced English cucumber
1/4 cup thinly vertically sliced red onion
1 tablespoon thinly sliced fresh basil

Preparation

1. Combine oil, juice, and salt in a large bowl, stirring well. Add watermelon, cucumber, and onion; toss well to coat. Sprinkle salad evenly with basil.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ann Taylor Pittman,

July 2013
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