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–+ servings
cucumber watermelon salad 111 scaled
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5 from 1 vote

Cucumber Watermelon Salad

This quick and easy cucumber and watermelon salad is perfect for summer!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Vegan
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 31kcal
Author: Allianna Moximchalk
Cost: $5

Equipment

  • cutting board
  • knife
  • Cookie scooper or melon scooper

Ingredients

  • 1 whole watermelon Ideally seedless
  • 2 whole limes juiced
  • 2 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1/2 tsp pepper to taste, omit for AIP
  • 12 chopped mint leaves
  • 3 cups sliced cucumber roughly one large cucumber

Instructions

  • Cut the watermelon in half with a knife. Then, scoop out the watermelon using a cookie scooper. Now, chop up the cucumber into bite size pieces and dice up the fresh mint. Mix together the dressing ingredients in a smaller bowl and then toss with the cucumbers and watermelon.

Notes

Storage: This recipe can be stored in an airtight container for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 8 servings. 

Nutrition

Serving: 1serving | Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg