Whole30 Refreshing Melon Salad
Brighten up your meals with this Whole30 Refreshing Melon Salad, a vibrant, hydrating dish packed with nutrient-rich fruits and vegetables. Combining luscious cubes of cantaloupe, honeydew, and watermelon with crisp English cucumber, fresh mint leaves, and a zesty lime dressing, this salad strikes the perfect balance between sweet and savory. A drizzle of extra virgin olive oil and a pinch of sea salt and black pepper elevate the flavors, making it a standout side dish that’s as healthy as it is delicious. Ready in just 20 minutes with no cooking required, this Whole30-friendly recipe is perfect for summer gatherings, picnics, or a refreshing addition to weekly meal prep. Serve it chilled for maximum flavor and enjoy the vibrant colors and clean eating benefits of this crowd-pleasing melon salad!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium cantaloupe
- 1 medium honeydew melon
- 0.5 small watermelon
- 1 large English cucumber
- 0.5 cup fresh mint leaves
- 1 large lime
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the melons: cut the cantaloupe, honeydew melon, and watermelon in half. Remove the seeds using a spoon, then proceed to slice off the rind carefully.
Cut the melons into 1-inch cubes and place them in a large salad bowl.
Wash the English cucumber thoroughly. If desired, peel the cucumber for a less bitter taste. Slice it into thin rounds or half-moons depending on your preference, and add them to the bowl with the melon.
Wash and roughly chop the fresh mint leaves. Sprinkle them over the melon and cucumber mixture.
Roll the lime on the countertop under the palm of your hand to release its juices. Cut the lime in half and squeeze the juice over the salad.
Drizzle the extra virgin olive oil over the top of the mixture. Add the sea salt and black pepper to season.
Gently toss all ingredients together until the melons and cucumbers are well coated in the lime juice and olive oil.
Taste and adjust seasoning if necessary, with additional salt or pepper.
Serve immediately or cover and refrigerate the salad for up to two hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 206.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 6060 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
