Watermelon, Cucumber and Mint Salad

Makes Servings

Macros: 201 cal, fat 5g, carbs 5g, protein 1 g, fibre 1g


0.25 cup(s), Balsamic Vinegar

0.25 cup, Olive Oil

1 tsp, Salt

1 g, Pepper

6 Stalk (25g) - Large, Green Onions

1 whole melon, Whole Watermelon

10 leaves, Mint Leaves

2 whole, Cucumber


Slice watermelon lengthwise, cutting off top third. Wrap and refrigerate to use another time. To remove melon while leaving outer shell intact, run a sharp knife around rim of flesh, but leave 1-1/2-inch (3.5-cm) border of melon to maintain strength of shell. Cut melon out in chunks as large as possible. Scoop out hard-to-get watermelon with a spoon and reserve for later use (see tip, below). Place shell, cut side down, on paper towels to drain.

Cut melon chunks into large, thick triangular pieces. Thinly slice green onions diagonally. Chop mint. Slice cucumbers lengthwise into quarters, then slice diagonally into pieces about 1/2 inch (1 cm) long.

In a large bowl, whisk vinegar with oil, salt and pepper. Add watermelon and cucumbers in batches and gently toss until evenly mixed. Place in drained watermelon shell. Sprinkle with green onions and mint. Serve right away or refrigerate. After 2 hours, salad may water out a little.






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