Cooling Watermelon Cucumber Salad Recipe

>> Friday, July 2, 2010

Watermelon Cucumber Salad - Scrumptiously Fit Food
Long weekends are always cherished in my books because of how fast they go by, especially when camping trips or mini vacations are planned. It’s the perfect time to take advantage of our proximity to the Rocky Mountains and we’re usually out there the first chance we get. Unfortunately due to scheduling conflicts this year, we’re still waiting to head out for our first camping trip of the year, so as not to let the long weekend completely be a miss, I’ve decided it would be just as fun to turn up the grill and make a few dishes that truly brings out summer. So as to combat the recent heat that we’ve been experiencing, I figured a nice refreshing salad was in order.

This watermelon cucumber salad pairs well with anything from the grill whether it be a juicy burger or a messy hot dog, this definitely brings out the essence of summer, nothing says cooling and refreshing like watermelon on a nice summer day.

Nutritional Tidbit: Watermelon is low in calories and high in vitamins and lycopene (which is also found in tomatoes), which makes it a great treat after meals in lieu of dessert. Just be aware that it is rated high on the GI index due to it's high carbohydrate content, but since normally speaking people won't sit there and eat a whole watermelon (I would hope), most people should be ok, just watch the serving sizes.

Since this salad is so quick and easy to prepare, you can also make it in advance and bring it with you on that aforementioned camping trip!

Watermelon Cucumber Salad Recipe - Scrumptiously Fit Food
3 cups watermelon cubed
3 cups cucumbers, peeled and cubed
1/4 cup mint chopped
1 lime juiced
1 tbsp white wine vinegar
1 clove of garlic chopped
1 tsp pepper

Combine the lime juice, vinegar, garlic and pepper, set aside.

In a large bowl, add in the cubed watermelon, cucumbers and mint. Pour in the lime mixture and gently toss until all the watermelon and cucumbers are well covered.

Cover with plastic wrap and refrigerate until ready to serve.


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