Judy April shared this HIT-firendly and refreshing recipe just in time for the final days of summer.

Servings: 6


  • 3 cups watermelon, cubed
  • 1-1/2 cups cucumber, peeled and cubed
  • 1-1/2 cup red onion, sliced
  • 1/2 cup red onion, sliced
  • 2 tablespoons apple juice
  • 1 tablespoon vegetable oil
  • Salt to taste (approx 1/4 teaspoon)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried dill or 2 tablespoons fresh dill

Gently toss watermelon, cucumber and onion in a large bowl. Set aside. Combine oil, fruit juice, salt and pepper in a small bowl. Pour over watermelon mixture and toss to mix. Cover and refrigerate for 2 hours. Sprinkle with dill and serve.

  • If red onions are too strong for you, add 1/4 cup of minced chives instead.
  • Instead of dill, try minced fresh basil

© Judy April

Judy April’s Watermelon Cucumber Salad