Cucumber Watermelon Salad

This salad makes the perfect summer side dish for grilled meats or as a light lunch. It’s best eaten fresh, so you’ll want to prepare it close to when you’re ready to eat it.

Serving size

1½ cups

Makes

4

Ingredients

4 cups watermelon, diced

2 cups cucumber, diced

2 ounces feta cheese, crumbled

½ small red onion, thinly sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

½ teaspoon black pepper

Nutrition Info

Makes:Serving size: 1½ cups

Calories

158

Fat

10 g

Saturated Fat

3 g

Trans Fat

<1 g

Cholesterol

13 mg

Carbohydrates

16 g

Sugar

12 g

Fiber

2 g

Protein

4 g

Sodium

134 mg

Calcium

96 mg

Phosphorus

85 mg

Potassium

304 mg

Instructions

  1. Mix together all ingredients in a large bowl. Serve.

 

Recipe contributed by Aaron Hutcherson

Persian cucumbers are great in this recipe because they have thin skins, a crisp texture, and are nearly seedless.