Ingredients
- 1 seedless Watermelon
- 1 English Cucumber
- 1 teaspoons Rice Vinegar
- 1 teaspoon Fresh Lime Juice
- 2 teaspoons Extra Virgin Olive Oil
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- small handful Fresh Basil Leaves
Directions
Vibrant and refreshing watermelon cucumber salad that takes only a few minutes to make!
This recipe is fuss-free, easy to make and plant-based.
During the summer months, when watermelon is in season, I cannot get enough of it!
I like to keep things simple, only add a few ingredients that enhance the flavors rather than overshadow.
In my opinion, there is no need for any added ingredients when it’s peak season for watermelon.
Both watermelon and cucumber have a high water content which helps to keep our bodies hydrated.
Watermelon is also high in vitamin C, vitamin A, fiber and other healthy plant compounds.
Consuming this fruit in moderation may help prevent cancer, can improve heart health, and can lower inflammation.
Though usually thought of as a vegetable, cucumber is actually a fruit!
Cucumbers are high in antioxidants, can lower blood sugar, and helps support regular bowl movements.
Besides all of that, eating fruit and vegetables in their raw form is simply delicious!
Make this watermelon cucumber salad for a summer gathering or enjoy it as a snack.
Share your watermelon creation with me on Instagram!
Steps
1 Done | Prep The FruitWash and dice the cucumber then place into a large bowl. Wash and dry then cut off the watermelon rind and dice. Move to the bowl with the diced cucumber. |
2 Done | Dress The Salad & ServeTo the diced watermelon and cucumber, add the rice vinegar, lime juice, extra virgin olive oil, sea salt, black pepper and basil leaves. Toss to coat then serve cold or at room temperature. Leftovers can be stored in the refrigerator for up to 2 days. |
