Celebrate Summer with Cucumber Watermelon Salad

Something about the cut through that first watermelon of the season makes it feel like a true welcoming to summer. It’s sweet, juicy, and healthy too.

The deep red color is from the antioxidant lycopene (the same antioxidant that gives tomatoes their red hue). Lycopene was found to be protective against cancer, cardiac events and fights free radicals that damage our cells (1). Who knew that a summertime favorite fruit could have this many health benefits?

The other shining star of this recipe is the cucumber, which makes this a great recipe for when they are in excess at the market or in your garden. Even though cucumbers are 96% water, they still provide a few calories, fiber (when the peel is left on), and Vitamin K (2).

Both watermelon and cucumbers ripen in the summer so naturally they make a fantastic seasonal side dish for your next BBQ or summertime party.

1. Chen J., Song Y., Zhang L. Lycopene/tomato consumption and the risk of prostate cancer: A systematic review and meta-analysis of prospective studies. J Nutr Sci Vitaminology. 2013. 59(3); 213-223. 2. Recipe information adapted from KidsEatright.org ![endif]--

Serving size: 1½ cups Calories: 90

Ingredients

• ½ tsp. salt *

• 2 tbsp. lime juice

• ¼ cup minced fresh parsley

• 2 medium cucumbers, peeled, sliced in half moons

• 3-4 cups of watermelon, cut in 1 in cubes

Directions

1. Get a large bowl ready and measure out lime juice and salt into the bowl and whisk together. Stir in the minced parsley.

2. Add cucumbers and toss with a rubber spatula, making sure to coat the slices evenly.

3. Add watermelon cubes and fold into the cucumbers, gently.

4. Cover and set aside. The flavors are best when it is let to stand at room temperature for 1 hour.

Untensils

• Chef’s knife

• Large Bowl

• Cutting board

• Wire Whisk

• Vegetable Peeler

• Rubber Spatula

• Measuring spoons