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    Watermelon Salad

    Jump to Recipe·Print Recipe

    This colorful and refreshing summer salad is very easy to make. Sweet watermelon paired with spicy red onion and arugula is a surprisingly delicious combination, along with lime juice, cucumber and fresh mint!

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    Watermelon Salad


    • Total Time: 15 mins
    • Yield: 4 (makes about 6 cups) 1x
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    Ingredients

    Scale
    • 4 cups seedless watermelon cubes (about ½-inch)
    • 2 cups baby arugula leaves (packed)
    • 1 cup thinly sliced cucumber
    • ¼ cup thinly sliced red onion (see Notes)
    • ¼ cup chopped fresh mint
    • ¼ cup lime juice (1-2 limes)
    • freshly ground black pepper to taste (optional)

    Instructions

    1. Toss all of the ingredients in a medium bowl. Chill before serving (or if you want to serve immediately, be sure the watermelon, cucumber and lime juice is cold upon preparing). Garnish if desired with a little freshly ground black pepper.

    Notes

    Cucumber: I think thin, delicate slices of cucumber are best for this recipe, but feel free to cut your cucumbers any way you like. I used my favorite hand-held mandolin to quickly and uniformly slice mine.

    Melon: If you can get your hands on a seedless yellow watermelon, this would be great too. Any kind of melon can be used instead of watermelon. Strawberries are also nice (I would use 1 cup strawberries and 3 cups melon).

    Arugula: Arugula, a delicate peppery green, is perfect in this recipe, but if you can’t find it, you can use baby spinach leaves (whole or coarsely chopped).

    Lime juice: You can also use lemon juice instead of lime, or your favorite balsamic vinegar; but I think the fresh taste of lime is the best complement with watermelon.

    Mint: Some watermelon salads call for fresh basil instead of mint, so feel free to use this instead if you like.

    Red onion: At the time of this posting, there is a recall on certain types of onions. If you are not comfortable using these, you can also use thinly sliced green onions (scallions), or just leave the onion out.

    • Prep Time: 15 mins

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    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Above: Four cups of watermelon cubes and 2 cups of arugula. This is baby arugula, so it's fine to use the whole leaves; but if yours is the larger-leaf variety, give it a few chops first.

    Above: The prepared chopped mint, lime juice, and thinly sliced red onion and cucumber (use a fresh, firm cucumber if you can; they slice easier and taste better).

    « Roasted Corn Salad
    Wild Rice & Mushroom Soup »

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    Comments

    1. Jeanie Hore

      October 01, 2020 at 3:36 am

      I soak the onion in lemon or lime juice 1st. It "cooks" the onion. Raw onion does not agree with me so this works well for me. Instead of cucumber I use olives but will try the cucumber. I love this meal and happily eat a lg bowl of it.

      Reply
      • Cathy

        October 02, 2020 at 7:45 am

        Good idea, Jeanie! 🙂 Thanks!

        Reply
      • Rebecca

        March 09, 2021 at 9:44 am

        Great tip Jeanie - I love the look of the red onions but boy oh boy sometimes they are almost hot... I have raw cooked them in lemon/lime/vinegar before too so I will use that method because this sounds & looks like a great recipe. I might also try a switch to a sweet yellow onion if I can find one. Come on summer watermelons! 😉

        Reply

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