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Yellow Squash & Watermelon Salad Recipe
Yellow Squash & Watermelon Salad Recipe photo by Taste of Home

Yellow Squash & Watermelon Salad Recipe

Publisher Photo
I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad: the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings

Ingredients

  • 6 cups cubed seedless watermelon
  • 2 medium yellow summer squash, chopped
  • 2 medium zucchini, chopped
  • 1/2 cup lemon juice
  • 12 fresh mint leaves, torn
  • 1 teaspoon salt
  • 8 cups fresh arugula or baby spinach
  • 1 cup (4 ounces) crumbled feta cheese

Nutritional Facts

1 cup equals 60 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 297 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

Directions

  1. In a large bowl, combine the first six ingredients. Just before serving, add arugula and cheese; toss gently to combine. Yield: 12 servings (3/4 cup each).
Originally published as Yellow Squash & Watermelon Salad in Taste of Home June/July 2014

Nutritional Facts

1 cup equals 60 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 297 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

Reviews for Yellow Squash & Watermelon Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 20, 2014

Do you prepare this without cooking the squash? The flavor together sound delicious.

MY REVIEW
Reviewed May. 27, 2014

I halved the recipe and used spinach. It was delicious! Very light and refreshing. Look forward to taking this to Summer potlucks.

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