Low Fiber Watermelon Cucumber Salad with Mint & Lime
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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)
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lime juice is used here, so it is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 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)
Ingredient noteLow residue diets limit citrus peel because of its fiber. The recipe uses only about 1/4 teaspoon of finely grated lime zest per serving, so it is likely Low Residue. If you prefer to always avoid lime peel, please tap it and change its rating to Red.
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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