Watermelon-Cucumber Salad

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 93
  • Fat: 3.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 15.1g
  • Fiber: 1.3g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 218mg
  • Calcium: 58mg

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. 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.
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