Fresh Summer Salad with Cucumber, Watermelon and Fennel

Fresh Summer Salad with Cucumber, Watermelon and Fennel

August 30, 2018 0 By Hiddenfoods

Nothing screams summer like this refreshing and juicy, sweet and savory, lemony and minty cucumber, watermelon, and fennel salad

This post is sponsored by MilkAndEggs. All opinions are mine. Thank you for your support

After I posted my last picture  by the pool on IG some of you asked me about the salad I was eating. Have you seen it?! 
It’s the perfect quick lunch, ready in a couple of minutes, fresh and healthy, and oh-sooo good.  It’s a great combination of sweet and savory, juicy and crunchy. All in one big bowl.
The usual cucumber-watermelon salad normally comes with red onions (but I’m not a huge fan of raw onions), and crumbled feta cheese (yum). You can add either, or both.
OR you can do just like I did and add some shaved fresh fennel. It adds some extra crunchiness and lots of flavor. Its licorice-like aroma goes perfectly with the the minty/lemony dressing. 

And let’s not forget, fennel is one of those super healthy veggies. It’s an excellent source of vitamin A and C (which are powerful anti-oxidants), fibers (which decrease the risk of developing diabetes, heart disease…), essential oils (which are helpful to the digestive system). And lots more. 
So if fennel is not one of your favorite veggies, you could try it in this salad, and it might surprise you!

Now, let’s see who can guess what I’m doing in this picture:
a. Trying to decide whether to eat the salad OR jump in the pool first
b. Suntanning and daydreaming
c. Grocery shopping
d. All of the above

And the correct answer is (d). All of the above! Haha
Grocery shopping has never been so easy and relaxing. I’m placing my new order of fruit, veggies, bread, yogurt and lots more at
Make sure to check their site for all they have to offer. 
Free shipping in LA and Orange County and $20 off your first order when you click here:


YIELD: 1 serving

    • 1 thick slice of watermelon
    • 1 persian cucumber
    • half fennel bulb
    • 1 teaspoon of lemon juice
    • 1 tablespoon of extra virgin olive oil
    • salt and pepper to taste
    • fresh mint leaves


TIME: 5 minutes

    Slice the cucumber and the fennel (half is enough).

     Cut the watermelon in cubes (possibly all of the same size).

    Toss the fennel and cucumber with salt and pepper. Add the watermelon, and drizzle with lemon juice and olive oil.

    Add the mint leaves and mix.
    Enjoy 🙂