Quick-Pickled Cucumber Salad with Watermelon and Blueberries
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 529
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
3 cups sliced Persian cucumbers (about 1 pound, 4 to 5 Persian cucumbers, cut into 1/2-inch half-moons)
2 cups cubed seedless watermelon (3/4-inch cubes) (about 10 ounces)
1 pint blueberries (6 ounces)
3 tablespoons olive oil
2 tablespoons chopped fresh dill, plus extra fronds for garnish
2 tablespoons honey
2 tablespoons relish
2 tablespoons vinegar
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Directions
- Put the cucumber, watermelon and blueberries in a medium bowl.
- Put the oil, dill, honey, relish, vinegar, mustard, celery salt, 1/4 teaspoon salt and a few cracks of pepper in a small container or jar and cover with a lid. Shake to combine. Pour the dressing over the cucumber mixture and stir gently to combine. Chill at least 2 hours and up to 4 hours.
- Garnish with dill fronds before serving.