Watermelon and cucumber-mint salad

Prep 30 min
Makes 10 to 12 servings



medium watermelon, preferably seedless
1/4 cup
coarsely chopped fresh mint leaves
English cucumbers
1/4 cup
balsamic vinegar
1/4 cup
1 tsp
fresh pepper


  • Slice watermelon lengthwise, cutting off top third. Wrap and refrigerate to use another time. To remove melon while leaving outer shell intact, run a sharp knife around rim of flesh, but leave 1-1/2-inch (3.5-cm) border of melon to maintain strength of shell. Cut melon out in chunks as large as possible. Scoop out hard-to-get watermelon with a spoon and reserve for later use (see tip, below). Place shell, cut side down, on paper towels to drain.
  • Cut melon chunks into large, thick triangular pieces. Thinly slice green onions diagonally. Chop mint. Slice cucumbers lengthwise into quarters, then slice diagonally into pieces about 1/2 inch (1 cm) long.
  • In a large bowl, whisk vinegar with oil, salt and pepper. Add watermelon and cucumbers in batches and gently toss until evenly mixed. Place in drained watermelon shell. Sprinkle with green onions and mint. Serve right away or refrigerate. After 2 hours, salad may water out a little.

Watermelon at dinner instead of after? What a yummy idea! We already love salads with slices of fruit such as apple or mango, and watermelon salads are even easier to make. Choose a melon that is long. It provides a good-size serving bowl for the finished creation.

Watermelon tip

Use leftover watermelon in fruit salads or freeze chunks in a plastic bag up to 1 month for delicious blender drinks.


Calories 137, Protein 2.2 g, Carbohydrates 21.8 g, Fat 5.7 g, Fibre 1.7 g, Sodium 199 mg.
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