Watermelon Raspberry Salad


This cool summer salad is the perfect refreshing treat. In the wintertime, you can substitute the seeds from one pomegranate instead of the raspberries.


2 cups raspberries fresh
12 medium mint leaves chopped small
5 cups watermelon diced
2 teaspoons lime juice

Wash raspberries.
Cut the watermelon and dice into bite sided pieces. Chop mint leaves finely.
Toss all ingredients in a bowl and serve.


Salad will keep overnight if refrigerated.

Nutritional data

Yield: 6 Servings

Serving Size: 1 cup

Calories 60 | Fat 0g | Sodium 0mg | Total Carbs 16g | Dietary Fiber 4g | Protein 1g

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