Watermelon Salad

Knowing that California watermelon season is quickly approaching its end, I jumped on the opportunity to buy one when I saw a stand selling them this weekend at my local farmer’s market.
I have a history of accidentally cutting myself with knives, so I let someone else do the major chopping and then began enjoying the fresh and juicy slices.
Though watermelon is fantastic on its own, I wanted to mix it up and create a refreshing salad combining my farmer’s market produce.
This recipe is single serve but can easily be doubled, tripled or multiplied tenfold for a crowd. It is light, refreshing, sweet and crunchy all at the same time. For a creamier bite, a sprinkling of crumbled feta on top is especially delicious.

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Ingredients:
¾-1 cup watermelon
4 mint leaves
2 large radishes
1 small or ⅓ a large cucumber
¼ lime
½ teaspoon apple cider vinegar
½ teaspoon olive oil
Salt to taste
Optional: feta cheese

Directions:
Cut watermelon and cucumber into ¼ inch chunks. Either slice or dice radishes.
Place watermelon, radishes and cucumber into a bowl. Tear or chop mint leaves and sprinkle on top.
Squeeze juice from ¼ of a lime and drizzle ½ teaspoon of olive oil and apple cider vinegar on top of the salad. Add salt to taste and then toss to coat.

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For best results, stick it in the fridge for at least an hour.

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