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

Yellow Squash & Watermelon Salad Recipe

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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
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 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


  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

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Reviewed Jul. 23, 2015

"Excellent flavors. Halved the recipe and served as an entree for three. Thought there would be a lot leftover but we polished it off in one meal, served with a hearty bread."

Reviewed Jun. 20, 2014

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

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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