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Once you've tried watermelon salad, you'll wonder where it's been all your life! We like to add roasted peanuts to our recipe, but toasted pumpkin or sunflower seeds are great options to make this recipe nut-free.
2 Tbsp (30 mL) fresh lime juice
3 Tbsp (45 mL) rice vinegar
2 tsp (10 mL) honey
2 Tbsp (30 mL) canola oil
to taste, salt and pepper
1 cucumber, quartered and sliced on bias
4 cups (1 L) cubed ripe watermelon
1 cup (250 mL) cooked green lentils
1/3 cup (75 mL) chopped fresh mint (reserve some for garnish)
1/4 cup (60 mL) chopped roasted peanuts
Quick tip: Toasted pumpkin or sunflower seeds are great options to make this recipe nut-free.