The cool crispness of watermelon is one of the highlights of summer. There is nothing like sitting on the porch steps on a hot day, munching a slice of watermelon. With the new seedless varieties, the pleasure is untainted by the need to fish out slippery black seeds.

And yet… its beauteous bounty can be a bit too bountiful! Some say the definition of eternity is two people and a whole ham; the same might be said of an entire watermelon. This salad offers an easy solution. The best part? No lettuce. Yeah!!

 

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Watermelon Cucumber Salad with Chèvre and Mint

  • Author: Helen Kain

Description

This simple and refreshing summer salad takes only a few minutes to put together. It’s sure to be a hit with adults and kids alike. What’s not to love about a pretty pink salad?


Ingredients

Scale
  • ½ tsp lime zest (from about ¼ of a lime)
  • 15 ml or 1 tbsp lime juice
  • 45 ml or 3 tbsp olive oil
  • 450 g or 3 c watermelon, cubed
  • 180 g or 1 ½ c English cucumber, half peeled and cubed
  • 57 g or 2 oz chèvre, crumbled
  • 4 g or 2 tbsp mint thinly sliced or small mint leaves
  • Sea salt and freshly ground black pepper

Instructions

  1. In a small bowl, whisk together the lime zest, lime juice and olive oil.
  2. Just before serving, drizzle over the watermelon and cucumber; gently toss. Sprinkle with chèvre and mint. Season to taste with salt and pepper and serve.

Notes

Adapted from Dinner at the Zoo.

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