Eosinophilic Esophagitis Friendly Watermelon Cucumber Salad with Mint & Lime
Total time25 min
Prep time15 min
Cook time0 min
4.5(24)
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Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into ¾-inch cubes (about ½ medium watermelon)
- 2 cups english cucumber, cut into ½-inch half-moons (about 1 large cucumber)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- ¼ tsp fine sea salt
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh basil leaves, torn (optional)
- 1 tsp lime zest (optional)
Instructions
- 1
In a large mixing bowl, combine the watermelon cubes and cucumber half-moons.
- 2
In a small bowl, whisk together the lime juice, olive oil, and sea salt until combined.
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