Watermelon-Cucumber Salad

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 60
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.8g
  • Carbohydrate: 7.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 149mg
  • Calcium: 13mg

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. 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.

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