Yellow Squash & Watermelon Salad Recipe

4.5 4 4
Yellow Squash & Watermelon Salad Recipe
Yellow Squash & Watermelon Salad Recipe photo by Taste of Home
Publisher Photo

Yellow Squash & Watermelon Salad Recipe

Read Reviews
4.5 4 4
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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: 60 calories, 2g fat (1g saturated fat), 5mg cholesterol, 297mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

  • 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
  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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Reviews forYellow Squash & Watermelon Salad

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shawnba User ID: 2581969 268634
Reviewed Jun. 28, 2017

"Very good, and I will be making this again, but without the squash. We didn't really think it brought anything to the salad. I love the sweet/salty/peppery contrast with the melon, feta, and arugula. I will probably add some pepitas or sunflower seeds for crunch next time"

MY REVIEW
ameister423 User ID: 4243689 230059
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."

MY REVIEW
Time4dinner User ID: 7856979 194575
Reviewed Jun. 20, 2014

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

MY REVIEW
uncorked User ID: 6274015 126399
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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