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Spinach Watermelon Salad

Patricia
Refreshing and colorful salad. Could also be considered as a dessert, it’s that good.
Course Salad
Cuisine American
Servings 4 Servings

Ingredients
  

  • ¼ cup white wine vinegar
  • 1 tsp grated lime zest
  • 2 tbsp canola oil
  • 4 tsp minced ginger root
  • 2 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp sugar
  • ¼ tsp pepper
  • 4 cups baby spinach or arugula
  • 3 cups seedless watermelon (cubed)
  • 2 cups cantaloupe (cubed)
  • 2 cups English cucumber
  • ½ cup cilantro chopped (fresh)
  • 2 green onions (chopped)

Instructions
 

  • Mix all greens and fruit together (large bowl)
  • In a small bowl, whisk the first nine ingredients
  • Drizzle over the greens and fruit
  • Toss and coat well
  • Serve immediately

Notes

Side Notes:

  • Try adding a touch of honey to the dressing if your melon isn’t super sweet.
  • English cucumbers are firmer and less watery than regular cukes
  • Regular Cuke-use a spoon to scoop out the seeds before cubing
Nutrition Facts
1 cup: 84 calories, 4g fat (0 saturated fat), 0 cholesterol, 288mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein.  Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
Keyword easy, fruits, healthy, picnic, Quick, salad, spinach, vegan