One of my favorite summertime taste combos is watermelon, mint and feta. But since I now limit the amount of dairy I consume, I needed to come up with a twist to this much-loved salad. Queue some jalapeño, cucumbers, limes and—BOOM—delicious, easy summer salad. Feta who?
This will make 6 servings if you’re making the salad as a side/serving it buffet-style at a BBQ; if you’re making it as a small lunch, it’ll make 3-4 servings.
- 2 cups watermelon (balls or chunks)
- 2 cups honeydew melon (balls or chunks)
- 2 cups cantaloupe (balls or chunks)
- 1 cup cucumber, peeled and seeded (I like to cut it into thin ribbons instead of chunks)
- 2 tbsp fresh mint, chopped
- 4 tbsp lime juice (roughly two limes’ worth)
- 1 tbsp jalapeño, seeded and finely chopped
- Salt and pepper to taste
It’s not at all overwhelming, but if you aren’t a fan of a little kick, you don’t need to include the jalapeño.
- Whisk together the lime juice, jalapeño, salt and pepper. I did a couple dashes of pepper and went slightly heavier on the salt (maybe 1/8 tsp).
- Use a melon baller or knife to scoop/cut up 2 cups of each of the melons. Skin and de-seed a cucumber and slice it into thin ribbons. Dump it all into a bowl.
- Pour the lime dressing over the melons and cucumber and toss with your hands. Cover and refrigerate for two hours.
- Mix in the mint.
- Serve—in half of the watermelon rind if you’re feeling fancy.
—Calories from Fat: 3
Total Fat: 0g
—Saturated Fat: 0g
—Dietary Fiber: 1.5g