top of page

Watermelon and Spinach Salad

Prep Time:

30 Minutes

Cook Time:




About the Recipe


  • 1/4 cup rice vinegar or white wine vinegar

  • 1 tablespoon grated lime zest

  • 2 tablespoons lime juice

  • 2 tablespoons canola oil

  • 4 teaspoons minced fresh gingerroot

  • 2 garlic cloves, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon sugar

  • 1/4 teaspoon pepper


  • 4 cups fresh baby spinach or arugula

  • 3 cups cubed seedless watermelon

  • 2 cups cubed cantaloupe

  • 2 cups cubed English cucumber

  • 1/2 cup chopped fresh cilantro

  • 2greenonions, chopped



In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately. Test Kitchen Tips: • Try adding a touch of honey to the dressing if your melon isn’t super sweet. It will wake it right up! • English cucumbers are firmer and less watery than regular cucumbers. To aid your preparation of this salad, halve a regular cucumber lengthwise and use a spoon to scoop out the seeds before cubing.

Nutrition Facts: 1 cup: 84 calories, 4g fat (0 saturated fat), 0 cholesterol, 288mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

bottom of page