Colorado weather is schizophrenic in the spring. We swing from 71 degrees (like Sunday) to freezing temps (like today) where there is snow in the forecast!
When the weather gets warm, it starts making me think about SPRING and SUMMER and warm weather food. It’s that weather that we experienced on Sunday that inspired me to try this dish…
[pinterest]Yes, I know that it isn’t watermelon season. I was reminded of this as I was shopping for ingredients. It is not easy to find a good watermelon right now. I found some cut watermelon that worked for this dish and made it wonderful, and I know that it will be EVEN BETTER with a fresh farmer’s market watermelon in a few months! Can’t wait to make it again!
Watermelon Cucumber Salad with Honey Lime Vinaigrette
From A Sweet Spot: Home
2 cups watermelon, diced
1 seedless cucumber, seeded and diced
1/4 cup fresh lime juice
2 Tbsp. olive oil
2 Tbsp. honey
salt and pepper
1. Chop your watermelon and cucumber and place in serving dish. Note: Use a spoon to scoop out the seeds of your watermelon.
2. Whisk together lime juice, olive oil, and honey and pour over salad. Add salt and pepper to taste.
3. As you’re preparing to serve, salt and pepper the salad and sprinkle on the cilantro.
4. Serve and enjoy!
Per 1/2 cup serving:
CAL 102; CARB 17g; FAT 5g; PROT 1g; FIB 0g; WW Points Plus: 3