Watermelon and Cantaloupe Salad

Watermelon and Cantaloupe Salad

Cool crisp watermelon, refreshing cantaloupe, and fresh basil create an extraordinary and invigorating light salad. This simple salad is also diabetic-friendly!

This recipe is from Holly Clegg’s trimandTERRIFIC® Eating Well Through Cancer.


Makes 6 (1/2-cup) servings

  • 2 cups watermelon small chunks or balls
  • 1 cup cantaloupe small chunks or balls
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons dried basil leaves or 1 teaspoon chopped fresh basil
  • Salt and pepper to taste
  • 1/4 cup reduced-fat feta cheese


  1. In large bowl, combine watermelon and cantaloupe.
  2. In small bowl, mix together lemon juice, honey, mint and basil.
  3. Season to taste.
  4. Toss with watermelon mixture.
  5. Refrigerate until serving.
  6. Add feta before serving

Nutritional Analysis (per serving)

  • 60 Calories
  • 11% Calories from fat
  • 1g Fat
  • 0gSaturated Fat
  • 2mg Cholesterol
  • 89mg Sodium
  • 13g Carbohydrates
  • 1g Dietary Fiber
  • 11g Total Sugars
  • 2g Protein
  • Dietary Exchanges: 1 fruit

Terrific Tip: You can make this salad the night before as the flavors meld together.

Nutritional Nugget: This salad is packed with immune-boosting Carotenoid antioxidants found in watermelon and cantaloupe.

Recipe from Holly Clegg’s trimandTERRIFIC® Eating Well Through Cancer cookbook. For more of Holly's easy healthy recipes and tips, visit her Blog and YouTube channel.