Watermelon, Cucumber and Mint Salad
The TENA Kitchen Recipe
- 750 ml Cubed seedless watermelon
- 1/2 English cucumber, cut lengthwise into quarters and sliced
- 1 Scallion or green onion, thinly sliced
- 60 ml Fresh mint leaves, thinly sliced
- 30 ml Canola oil
- 10 ml Grated lime zest
- 1,25 ml Salt
- In medium serving bowl, combine watermelon, cucumber, scallion and mint.
- In small bowl whisk together canola oil, lime zest and salt.
- Drizzle dressing over salad and toss gently.