• 1/2 small (mini) watermelon, cut into bite size pieces

• 1 cucumber, sliced into halfmoon pieces

• drizzle of olive oil

• 2 tablespoons pumpkin seeds

• salt and pepper, to taste

Ingredient amounts should be adjusted based on the size of your watermelon, cucumber(s), serving amount and taste. 

1. Wash the produce. Combine cut watermelon and cucumber in a bowl. Drizzle with olive oil and sprinkle pumpkin seeds. Add salt and pepper to taste. Serve with love. 

This salad is best enjoyed immediately, but you can store leftovers in the fridge for up to 1 day. Store pumpkin seeds separately and add them to the salad when you are ready to eat.