In The Kitchen

Minty Watermelon-Cucumber Salad

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Try out this interesting summer salad and be sure to let us know how it turns out!


If you follow us on Facebook, you already know that Chef Raffy loves to carve watermelons into some very beautiful and intricate carvings. But what if you are looking to do something less time consuming and more delicious with watermelon this summer? 


Minty Watermelon-Cucumber Salad Recipe



8 cups cubed seedless watermelon

2 English cucumbers, halved lengthwise and sliced

6 green onions, chopped

1/4 cup minced fresh mint

1/4 cup balsamic vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/2  teaspoon pepper



1. In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. Yield: 16 servings (3/4 cup each).


Nutritional Facts:

3/4 cup equals 60 calories, 3 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. 


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Raffy is our Executive Chef and he absolutely loves to try new things. Being so passionate about the dining experience as a whole, Raffy puts just as much energy and attention into the appearance as he does the taste. This clearly shows with his love of doing intricate fruit carvings and the recipes he creates. As a husband and a father he knows the importance of family, and we’re glad to have him as a part of the Viga Family.