Ingredients

Scale

(Serves 4–6)

Salad base:

3 cups seedless watermelon, cubed
2 large ripe peaches, sliced or cubed (you love summer fruit!)
½ cup English cucumber, thinly sliced
¼ cup red onion, very thinly sliced (soak in cold water 10 min to mellow bite)
¼ cup fresh mint leaves, torn
Optional: ¼ cup crumbled feta or goat cheese (use reduced-sodium—you love low-sodium!)

Lime-honey dressing:

3 tbsp fresh lime juice (you love citrus!)
1 tbsp sugar-free honey or monk fruit sweetener (blood sugar friendly—you love this!)
1 tbsp extra-virgin olive oil
Pinch of sea salt
Optional: 1–2 fresh basil leaves, finely chopped

Instructions

1. Prep fruit & veggies:

In a large bowl, combine watermelon, peaches, cucumber, drained red onion, and mint.

2. Make dressing:

Whisk lime juice, sugar-free honey, olive oil, and salt until smooth.

3. Toss & serve:

Drizzle dressing over salad; gently toss. Top with optional cheese. Serve immediately or chill 10 minutes.

💡 Pro Tips for Perfection:
✅ Use ripe but firm peaches—they hold shape better in the salad.
✅ Chill fruit beforehand—makes the salad extra refreshing.
✅ Low-sodium mastery (you love this!):
→ Skip added salt—rely on lime and herbs for brightness
→ Use reduced-sodium cheese or skip entirely
✅ Blood sugar friendly (you love this!):
→ Sugar-free honey = zero glycemic impact
→ Net carbs: 9g per serving
✅ Low-carb/keto option (you love this!):
→ Reduce fruit to 2 cups total; add extra cucumber + avocado
→ Net carbs drop to 6g/serving
✅ Make ahead:
→ Prep base (without dressing) 2 hours ahead
→ Add dressing and cheese just before serving

Storage & Serving Ideas

→ Best served fresh—fruit releases water over time.
→ Serving ideas:
→ As a side for grilled chicken, fish, or shrimp
→ With a scoop of Greek yogurt for light dessert
→ For brunch or picnic spreads

Prep Time & Nutrition (per serving):