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Ingredients:

• 3 cups seedless watermelon, cubed (about one mini-melon)
• 1.5 cups seedless cucumber, cubed
• 2 Tbsp. fresh mint leaves, sliced thin
• ¼ cup fresh lime juice (about 2 limes)—Use fresh, not bottled, lime juice for best flavor
• Zest from two limes (use a small grater or zester)
• 1 Tbsp. Extra Virgin Olive Oil
• Pinch of sea salt
• Pinch of black pepper

Directions:

1. Cut the rind off the watermelon and cut into medium-sized cubes about ½ inch
2. Peel the cucumber (if you prefer). Slice lengthwise and using a spoon, scoop out the seeds, then cut into cubes.
3. To slice the mint: Stack leaves on top of each other, roll them up lengthwise into a bundle and thinly slice.
4. Combine these 3 foods in a large bowl.
5. Then, in a small bowl, mix the lime juice, lime zest, olive oil, salt and pepper.
6. Pour dressing over the water melon and cucumber and stir to toss.

Best if made a few hours in advance for enhanced flavor.
Store leftover salad up to 2 days in refrigerator.