Minted Watermelon Salad
- 2 cups cubed and seeded watermelon (about 1-inch cubes)
- Zest of 1 lemon (about 1 tsp)
- 1⁄2 tsp salt
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp chopped fresh mint leaves
- Place watermelon in a medium-size bowl. Toss with lemon zest, salt, and lemon juice.
- Fold in chopped mint leaves. Let rest for 10 minutes before serving. Best if served chilled.
- Store in an airtight container in the refrigerator for up to 3 days.