Recipe: Summer Salad

I got asked to bring a salad to a dinner yesterday night, and decided that I would like to do something watermelon-based, since they’re in season right now (so delicious and so cheap!). I browsed a few recipes online and then, from general principles, came up with my own:

Yesterday’s leftovers, aka today’s lunch.


– 1/2 medium seedless watermelon, cubed
– 2 english cucumbers, diced
– 1 yellow bell pepper, diced
– 1/2 red onion, finely diced
– 1.5 cups or so matchstick-cut carrots
– 1/2 to 1/3 cup fresh mint leaves, finely chopped
– lime vinaigrette: juice of ~2 limes, olive oil, honey, sea salt, black pepper

Combine all ingredients in a large serving bowl and refrigerate until needed. Toss with vinaigrette just before serving. Serves ~10.