Watermelon and Crunchy Cucumber Salad

  • 0 minutes
  • 9 ingredients
  • 1 steps


  • 5-6 cups cubed seedless watermelon (or use half of small seedless watermelon)
  • 3 cups sliced Persian cucumbers (about 6 Persian cucumbers)
  • ½ red onion, sliced in strips
  • 1 medium yellow bell pepper, diced
  • Dressing:
  • 2 oz. Canola Oil
  • 1 oz. White Balsamic Vinegar
  • ½ teaspoon Celery Salt
  • 1 packet Aspartame


  1. Combine watermelon, cucumbers, onion, and bell pepper. Set aside. Combine canola oil, vinegar, celery salt, and aspartame in a mason jar with lid. Put the lid on the mason jar and then shake until all ingredients are combine and dressing looks creamy. Pour dressing over salad and gently mix until the salad has a nice coating. Refrigerate for an hour before serving. Garnish with feta cheese if desired.
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