Easy Blueberry Watermelon Salad
Fresh blueberries are at their peak in North America in June and July. Watermelon peaks June through August.
- 1 pound watermelon cut into small chunks (about half of a small melon)
- 1 cup blueberries
- Kosher salt
- zest from 1/2 lemon
- fresh mint chopped (optional)
Place watermelon and blueberries in a large bowl. Lightly sprinkle with salt. Mix gently enough that you won't nick the blueberries.
Garnish with lemon zest and mint, if desired.
Serving: 0g | Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 72mg | Potassium: 156mg | Fiber: 1g | Sugar: 11g | Vitamin A: 650IU | Vitamin C: 18.2mg | Calcium: 10mg | Iron: 0.4mg | Net carbs: 13g