by: Beth Warren
Beth Warren Nutrition <email@example.com>
MINTY WATERMELON CUCUMBER SALAD
• 8 cups cubed seedless watermelon
• 2 English cucumbers, halved lengthwise and sliced
• 6 green onions, chopped
• 1/4 cup minced fresh mint
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
In a large bowl, combine watermelon, cucumbers, green onions, and mint. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Permission was received from Beth Warren to share this recipe.