Ultimate Watermelon Cucumber Salad 🍉

Ingredients

• 4 cups Watermelon (seedless, cubed)
• 2 Persian Cucumbers (thin, seedless, sliced into half‑moons)
• 1/4 cup Red Onion (thinly sliced)
• 1/4 cup Fresh Mint Leaves (roughly chopped)
• 1 Jalapeño (seeded, thinly sliced (adjust heat to taste))
• 1/2 cup Feta Cheese (crumbled)
• 1/4 cup Pistachios (unsalted, roughly chopped)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Honey (or maple syrup for vegan option)
• 1 Lime (zest and juice)
• 1 Lemon (zest and juice)
• 1 pinch Salt (preferably kosher or sea salt)

Instructions

1. Prep the Produce

   On a cutting board, cube the watermelon, slice the Persian cucumbers into half‑moons, thinly slice the red onion, seed and thinly slice the jalapeño, and roughly chop the mint leaves.

   Time: PT10M

2. Add Cheese and Nuts

   Crumble the feta cheese into a bowl and roughly chop the pistachios; set aside.

   Time: PT5M

3. Make the Lemon‑Lime Vinaigrette

   In a small mixing bowl combine olive oil, honey, lime zest, lime juice, lemon zest, lemon juice, and a pinch of salt. Whisk vigorously until the dressing is thick and emulsified.

   Time: PT5M

4. Assemble the Salad

   In the large salad bowl combine the watermelon, cucumbers, red onion, jalapeño, and mint. Add the crumbled feta and pistachios, then pour the vinaigrette over everything. Toss gently until evenly coated.

   Time: PT5M

5. Serve

   Transfer the salad to a serving platter or serve directly from the bowl. Enjoy immediately or chill for up to 30 minutes for extra refreshment.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

14g

Carbohydrates

53g

Fat

63g

Fiber

6g