Watermelon Salad with Cucumber and Mint
This quick and easy mint watermelon salad with cucumber is packed with refreshing and delicious flavor.
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Ingredients
For the salad:
- 6 cups seedless watermelon, cubed
- 2 persian cucumbers, or 2 cups diced seedless cucumber
- 4 ounces feta cheese, crumbled
- ½ cup fresh mint leaves, chopped
Dressing:
- 2 tablespoons orange juice
- 1 lemon, juiced
- 1 small shallot, minced
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
Instructions
Make the dressing:
- In a blender: add all the ingredients, except the olive oil, and blend until smooth. With the blender running, slowly pour the olive oil through the opening in the lid. This will yield a smooth dressing. In a bullet blender: add all the ingredients, including the olive oil, and blend until smooth. In a jar: shake all the ingredients vigorously to combine. Refrigerate the dressing until ready to serve.
Make the salad:
- Inside the large bowl, add the cubed watermelon, diced seedless cucumbers, feta crumbles, and chopped mint leaves. I wait to mix the salad with the dressing so as not to damage the watermelon pieces. Refrigerate until ready to serve. The salad can be made 2 days ahead and stored in an airtight container in the fridge without the dressing.
Serve:
- Drizzle the dressing over the salad, then gently toss with large serving spoons to distribute it.
Nutrition
Serving: 1 serving | Calories: 172kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 374mg | Potassium: 270mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1059IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 1mg
