Cucumber-Watermelon Salad

Ingredients and Weight:

• 1 medium cucumber, 1 lb (450 g)
• 1 small seedless watermelon, 2 lb (900 g)
• 1/2 cup red onion, 4 oz (110 g), finely diced
• 1/4 cup fresh mint, 2 oz (60 g), chopped
• 1/4 cup white wine vinegar, 2 fl oz (60 ml)
• 2 tablespoons sugar, 1 oz (30 g)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

Easy (Level 1)

Preparation Method Steps:

1. Cut the cucumber in half lengthwise and scoop out the seeds. Cut into 1/2-inch cubes.
2. Cut the watermelon in half and remove the seeds. Cut into 1-inch cubes.
3. Combine the cucumber, watermelon, red onion, and mint in a large bowl.
4. In a small bowl, whisk together the vinegar, sugar, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or chill for up to 2 hours.

Nutritional Information per Serving:

• Calories: 90
• Carbohydrates: 18 g
• Protein: 2 g
• Fat: 1 g
• Dietary Fiber: 1 g
• Vitamin C: 10% Daily Value
• Potassium: 10% Daily Value

Dish Characteristics:

• Refreshing and light summer salad
• Crisp cucumber and juicy watermelon
• Tangy and aromatic from the white wine vinegar and mint
• Suitable for both appetizers and side dishes

User Comments:

• "This salad is so refreshing and perfect for a hot summer day."
• "I love the combination of cucumber and watermelon. It's so unique and delicious."
• "The dressing is the perfect balance of sweet and tangy. It really enhances the flavors of the salad."
• "This is a crowd-pleaser. I brought it to a potluck and everyone raved about it."
• "I'm not a huge fan of cucumber, but I really enjoyed this salad. The watermelon and mint really balance out the flavor."

Special Precautions and Tips:

• If you don't have white wine vinegar, you can substitute rice vinegar or apple cider vinegar.
• If you don't have fresh mint, you can substitute dried mint. However, use less, as dried mint can be more potent.
• This salad is best when served fresh. If you need to store it, keep it in the refrigerator for up to 2 hours.