Ready in just 20 minutes, this refreshing watermelon salad is the perfect accompaniment for summer meals and cookouts. Savory and sweet, it offers a unique blend of flavors that is sure to become a family favorite. Watermelon is low in calories but high in vitamin A and C and heart-healthy plant compounds, including beta-carotene and lycopene. Studies suggest that nutrients in watermelon reduce inflammation, cholesterol and blood pressure. Blueberries are often called “brain berries” because large studies have linked them to lower risk for age-related memory impairment.

There are many ways to vary this easy recipe: Try substituting chopped cucumbers, tomatoes or avocado for the blueberries, and add a small chopped sweet onion. For a vegan version, replace the feta cheese with pitted, chopped kalamata olives. To vary the dressing, make a vinaigrette with extra virgin olive oil and a fruit-flavored vinegar, or drizzle with tangy balsamic syrup. For a light lunch, serve the salad on a bed of baby arugula or mesclun.  

¼ cup chopped mint leaves (or basil)
1 lime, juiced and zested
8 cups watermelon, cubed or scooped into balls with a melon baller
1½ cups blueberries
6 ounces feta cheese, crumbled 

In a small bowl, combine mint with lime juice and zest. Place watermelon, blueberries and feta cheese in a large bowl. Drizzle with mint-lime dressing, toss lightly and enjoy! Serves eight. Adapted from and