Watermelon Cucumber Salad
Course: Appetizer, Salad
Cuisine: American
Keyword: fruit salad, summer salad, summer vegan grilling, watermelon salad
Servings: 14
Calories: 67kcal
- 8 cups seedless watermelon chopped
- 1 package baby cucumbers sliced in half-moons
- 6 green onions chopped
- 1/4 cup mint chopped
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil OPTIONAL
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk the rest of the ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 121mg | Fiber: 1g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg