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
Printer Friendly Recipe 

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.