Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This salad is a quadruple-threat of refreshment with each of its four main elements — watermelon, cucumber, ginger and mint — offering a burst of lively, quenching flavor. It pairs especially well with a grilled protein slathered in barbecue sauce, because its flavors echo the sauce’s sweet-fruity-savory elements while offering a welcomed, contrasting cool.
Watermelon and Cucumber Salad With Ginger, Lime and Mint
Ingredients
1 1/4 pounds diced watermelon (about 4 cups)
1 medium English cucumber, trimmed, quartered lengthwise and cut into 1/2-inch thick pieces (about 3 cups)
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons finely grated fresh ginger
1/4 teaspoon fine salt
1/4 cup fresh mint leaves, torn
Directions
In a large bowl, toss the watermelon and cucumber until combined.
In a small bowl, whisk together the lime juice, olive oil, ginger and salt until combined. Drizzle the dressing over the watermelon and cucumber. Gently toss to coat, then add the mint. Gently toss to combine and serve.
Makes 4 servings (about 7 cups)
Per serving (1 3/4 cup): Calories 87; Total Fat 4g (Sat Fat 1g); Protein 1g; Carb 14g; Fiber 1g; Cholesterol 0mg; Sodium 151mg: Sugars 10g (including 0 g added sugar)
