Hydrating Cucumber-Melon Salad with Lemon Vinaigrette
A refreshing, low-sugar salad to combat headaches and dehydration, featuring cooling cucumbers and hydrating melon. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs cucumber, cantaloupe, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium cucumber
- 1 cup cantaloupe
- 1/4 cup red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh mint
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and dice 1 medium cucumber into 1/4-inch cubes. Cut 1 cup cubed cantaloupe into bite-sized pieces and place in a large bowl. Thinly slice 1/4 cup red onion and add to the bowl.
- Step 2: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt in a small bowl until emulsified. Pour over the salad ingredients and toss gently until evenly coated.
- Step 3: Refrigerate for 20 minutes to allow flavors to meld. Just before serving, sprinkle with 1 tbsp chopped fresh mint and toss once more to distribute the herbs evenly.
