Watermelon-Cucumber Salad

Watermelon-Cucumber Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Briny feta cheese and tangy lime juice make great partners for sweet watermelon.

Yield:

Serves 6 (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 93
Fat 3.1 g
Satfat 1.1 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 3.5 g
Carbohydrate 15.1 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 218 mg
Calcium 58 mg

Ingredients

6 cups watermelon, cut into 1-inch pieces
1 cup coarsely chopped watercress
3/4 cup thinly sliced Vidalia onion
1 medium English cucumber, sliced (about 3 cups)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
Mint sprigs (optional)

Preparation

1. Combine first 4 ingredients in a large bowl. Combine mint and next 3 ingredients (through oil) in a small bowl, stirring with a whisk. Add juice mixture and salt to watermelon mixture; toss gently to coat. Sprinkle with feta; garnish with mint sprigs, if desired.

Note:

Ruth Cousineau,

June 2013
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