Watermelon Salad

A summer picnic or barbeque wouldn’t be complete without sweet, refreshing watermelon. Give it a different spin with this easy make-ahead side dish. To pick a good melon, choose one that is free from bruises, cuts, or dents. Pick it up. It should be heavy for its size. Turn it over. The underside should have a creamy yellow spot where it sat on the ground and ripened.




Serves: 6

Serving size:  ½ cup


2 cups watermelon, seeded and cubed

2 tsp chopped mint

¼ cup chopped green onion

2 kiwi fruit, peeled and cubed

¼ cup fresh lemon juice

¼ cup raspberry vinegar

Sugar substitute to taste





  1. Place all ingredients into a large mixing bowl; toss lightly.
  2. Refrigerate for 4 hours to allow the flavors to blend.


Per serving: 35 calories, 1g protein, 0g fat (0g saturated), 0mg cholesterol, 8g carbohydrate, 1g fiber, 6g sugar, 0mg sodium


% Daily Value: Vitamin A 8%, Vitamin C 50%, Calcium 2%, Iron 2%

Recipe from Chef Dave Fouts and Vicki Bovee, MS, RDN, LD