Monday, June 24, 2013 / 15 Comments / appetizers , Fourth of July , Salad , Summer , Vegan , Vegetarian
Minted Watermelon, Cucumber, and Blueberry Salad Recipe for July 4th
Sweet, refreshing, and slightly crunchy. This red, white (almost?), and blue salsa-like salad is perfect on chips or a piece of grilled fish and is a great healthy recipe for the 4th of July. Which, by the way, is next week.
Friday afternoon some of my girlfriends and their families came over for a backyard BBQ. The chickens were roaming around, the girls put on princess clothes and asked Gwendolyn about her trip to Disneyland, and we all relaxed on the lawn - it really felt like summer. My girlfriends all brought the most amazing side dishes. Ronda brought a salad with shrimp and Sarah brought a salad of Tuscan cantaloupe, watermelon, cucumber, and mint. It was so good I had to make a similar version the next night for dinner and to share with you.
Recipe after the break!
Minted Watermelon, Cucumber, and Blueberry Salad Recipe
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Serve with chips like a salsa or over grilled fish, a bed of quinoa, etc.
Yield: About 2 Cups
- 1 cup diced watermelon
- 1/2 cup diced Persian or English hothouse cucumber
- 1/2 cup fresh blueberries
- 5 fresh mint leaves, chopped
- juice of 1 lime
- chips for serving
Gently toss all ingredients together in a small-medium bowl.