Watermelon combined with the crunch of cucumber makes for a light, almost spa-like side salad, one that’s almost sweet enough to be classified as dessert. This salad is great for your summertime picnics and potluck brunches.
It’s a little known fact that Cordele, Georgia, is the watermelon capital of the world. This might explain why there are always so many watermelons available in this neck of the woods come summertime. Some tips for picking a ripe watermelon: look for symmetry (whether round or oval), firmness, and no bruises, as well as for the end that was touching the ground during growing to have a slight yellow color (as opposed to white). As watermelons are composed mostly of water, a ripe watermelon will feel heavy for its size.
Watermelon is pretty much nature’s candy, so depending on your insulin issues, you might want to go easy on this one and save as a special treat.
4 cups (600 g) watermelon, deseeded and either cubed or shaped into balls using a melon baller
2 cups (300 g) English cucumber, sliced
3 tablespoons fresh mint, chopped
¼ cup (60 mL) fresh squeezed lime juice
1–2 teaspoons balsamic vinegar (optional)
- This truly is as easy as it sounds. Take the watermelon, cucumber, mint, and lime juice, and mix in a bowl.
- Season with salt and pepper to taste.
Variations—If you are personally okay with dairy, try this one with some feta cheese. This recipe is also tasty with about a tablespoon of balsamic vinegar added in.
Do Ahead—You can prep the watermelon, cucumber and mint ahead of time, but don’t add the lime juice or any salt until it is close to time to serve.
