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
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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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