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Cucumber and Watermelon Salad


If not serving immediately, leave out the salt. Refrigerate salad, covered, up to 4 hours; just before serving, toss with salt.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005


  • 3 cups peeled and cubed (1/2 inch) English cucumber
  • 3 cups cubed (1/2 inch) seedless watermelon
  • 3 tablespoons fresh lime juice
  • Coarse salt and ground pepper


  1. In a large bowl, toss cucumber and watermelon with lime juice, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Serve immediately.

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