Category Archives: 30 Minutes or Under

Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)

If you are looking for a healthy and refreshing summer appetizer, look no further than this Whole30 Watermelon Cucumber Salad with prosciutto, toasted pine nuts, and mint!

watermelon cucumber salad-finished and plated

This watermelon cucumber salad was a result of me trying to find ways to use up a giant watermelon I recently bought. While eating it alone, sliced in triangles, is my favorite way to enjoy my favorite summer fruit, I was curious if I could incorporate it in to my meals.

I pulled some leftover ingredients from my fridge and tossed together with watermelon cubes, and I’m pretty obsessed with how refreshing and delicious this watermelon salad recipe turned out. So of course I had to share with you!

Watermelon Cucumber Salad with Prosciutto Recipe

I’m not always a fan of adding fruits to savory dishes, but the balance of flavors in this watermelon cucumber salad makes it so addicting and I just can’t get enough. The combination of the ingredients just gives this salad the best texture ever:

  • juicy and sweet bites of watermelon,
  • refreshing cucumbers,
  • salty prosciutto,
  • crunchy toasted pine nuts,
  • mint leaves,
  • all tossed with tart olive oil and lime juice dressing.

These flavors meld together beautifully to make a perfect summer salad that goes amazingly with some grilled meats.

pouring dressing over watermelon salad recipe
watermelon cucumber salad close up

Easy But Fancy Enough For Summer Get-Togethers

The best thing about this watermelon salad recipe is that not only is it a healthy, Whole30 salad that’s insanely delicious especially on a hot summer day, it’s super duper easy to make. I mean, it literally took me 15 minutes from start to finish.

However, the final result looks gorgeous and colorful enough that you can double or triple the recipe to serve at summer BBQs and get-togethers and everyone will be impressed! You can also prep the ingredients ahead of time, but I suggest tossing everything together right before serving for the best texture.

How to Make This Watermelon Cucumber Salad with Prosciutto

The most difficult part of this watermelon salad recipe is actually chopping up the ingredients. I suggest cutting the watermelon into 1-inch cubes and cucumber into 1/2-inch pieces. You can also use a melon baller to create watermelon balls, which I think will be super fun and pretty!

The only cooking part of this recipe is toasting the pine nuts, and that can be done in less than 5 minutes on the stovetop until they are golden brown and fragrant.

I suggest tearing apart the mint leaves, instead of a slicing them with a knife so they impart a stronger mint flavor that can be melded in better with the rest of the ingredients.

Once all the ingredients are ready for this watermelon cucumber salad, all you have to do is toss them together and serve! Doesn’t get much easier than that, and even the dressing only has 4 ingredients. Definitely my kinda recipe.

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Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)

If you are looking for a healthy and refreshing summer appetizer, look no further than this Whole30 Watermelon Cucumber Salad with prosciutto, toasted pine nuts, and mint!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword savory watermelon recipe, summer salads, watermelon salad recipe, whole30 salad
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 222kcal

Ingredients

  • 1/4 cup pine nuts
  • 3 cups seedless watermelon cubed
  • 1.5 cups cucumber chopped
  • 1/4 cup mint leaves roughly torn into pieces
  • 2 oz prosciutto thinly sliced, nitrate free

Dressing

Instructions

  • Heat a dry pan over medium heat on the stove.
  • Add the pine nuts and toast until golden and fragrant while stirring constantly, about 4-5 minutes.
  • Combine watermelon, cucumber, and mint in a large bowl, then add the toasted pine nuts.
  • Whisk the dressing in a separate bowl and pour over the salad. Gently toss together.
  • Drape with prosciutto slices before serving.

Notes

If you want to make this ahead of time, you can chop the ingredients and toast the pines nuts the day before, as well and whisking the dressing together. Keep them separate and when you are ready to serve, toss everything together for best texture and freshness!

Nutrition

Serving: 1serving – makes 4 | Calories: 222kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 243mg | Potassium: 290mg | Fiber: 1g | Sugar: 8g | Vitamin A: 16.1% | Vitamin C: 16.9% | Calcium: 2.2% | Iron: 5.8%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Guacamole Stuffed Burgers (Paleo, Whole30, Keto, AIP Option)

These Whole30 and keto guacamole stuffed burgers are easy to make and packed with flavor. You’ll love the taste of tangy guacamole with every bite!

guacamole stuffed burgers on a plate

Now that we finally have a grill, we’ve been throwing everything on there from meats, veggies, fruits (have you ever had grilled peaches??), and more. There’s something about the flavors and textures that grilling food brings out, and my husband and I just can’t get enough. I recently decided to put by two favorite foods together to create a delicious bunless burger recipe, and I’m so excited about how it turned out!

Guacamole Stuffed Burgers Recipe

A classic low carb burger is my go-to when I need something quick to eat on-the-go. This combined with tangy and creamy guacamole is honestly a match made in heaven. You can get a taste of guacamole with every bite with these guacamole stuffed burgers, and they are so fun and indulgent while being Whole30 compliant and keto.

What I love about these stuffed burgers is that they don’t have to perfect. You may see some guacamole seep out through the edges while cooking, but that actually adds to the drool-worthy presentation when they are finally finished. You can just tell by looking at them that they are going to be a flavor bomb in your mouth!

guacamole stuffed burgers fresh off the grill stacked with guacamole oozing out
holding bunless stuffed burger

Easy Bunless Burger Recipe

I’ve been team no-buns around here for years now. The meat and the toppings are honestly the best part, and using a lettuce wrap helps you consume more veggies in one sitting which I’m always all about! Plus, if you are looking for a low carb burger, going bunless is a the way to go.

My favorite way to hold the meat and toppings together so they don’t fall apart as soon as you lift it up or bite into it, is by wrapping everything in a flexible lettuce like butter lettuce. Then, if you want to go the extra step, you can fold and tuck a parchment of wax paper over one half of the burger to keep everything tight and tidy (In-N-Out style!).

Of course, you can also enjoy it with a fork or place the burger over a salad, another favorite way that I like to enjoy a bunless burger recipe.

bunless burger recipe

How to Make Guacamole Stuffed Burgers

Before diving into the burger making, remember that these burgers do not have to be perfect! A bit of guacamole can seep out, and the burgers will still look tasty and fantastic.

With that being said, this is the way I found to be the easiest method to creating guacamole stuffed burgers.

  1. Create the burger mix and the guacamole separately.
  2. Split the burger meat into 4 equal sections.
  3. Take each section and divide in half. Flatten out each half into a circle, similar in diameter to a burger patty.
  4. Take 1 flattened half and place a spoonful of guacamole to the center of the circle.
  5. Take the other half and place on the top of the first half with the guacamole
  6. Carefully use your fingers to seal the edges together, and then shape into patties.
  7. Repeat with the rest of the meat and guacamole!

Depending on how much guacamole you add to each burger, you may have some leftover at the end. You can use the rest to top the burgers with after they are cooked, and you’ll have a crowd-pleasing low carb burger at the end that’s healthy and delicious.

Hope you enjoy this bunless burger recipe as much as we did in our home (my husband had 2 in one sitting). It’s a fun and easy grill recipe for the summer and all the summer get-togethers with friends and family. If you don’t have a grill, you can always use a grill pan or a cast iron skillet and cook it on the stovetop!

low carb burger in hand made with simple toppings

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Guacamole Stuffed Burgers (Paleo, Whole30, Keto, AIP Option)

These Whole30 and keto guacamole stuffed burgers are easy to make and packed with flavor. You'll love the taste of tangy guacamole with every bite!
Course Main Course
Cuisine American, Mexican
Keyword 4th of july grill recipes, AIP 4th of July, bunless burger recipe, low carb burger, low carb grilling, paleo 4th of july, unique burgers
Prep Time 10 minutes
Cook Time 16 minutes
Servings 4 burgers
Calories 374kcal

Ingredients

Burger Patties

  • 1 lb ground beef preferably grass fed
  • 1 tsp cumin omit for AIP
  • 3/4 tsp sea salt
  • 2 garlic cloves minced

Guacamole

  • 1 medium avocado ripe
  • 2 tbsp lime juice
  • 1/4 tsp sea salt
  • 2 tbsp chopped cilantro

Optional toppings

Instructions

  • In a large bowl, place all ingredients for the burger patties and mix together to combine. Be careful not to over-mix.
  • In a separate bowl, mash all ingredients for guacamole together.
  • Divide the burger meat into 4 equal sections.
  • Use your hands to divide each section in half. Flatten each half into similar sized circles, similar in diameter as a burger patty. Add a scoop of guacamole to the center of one circle, and top with the other circle. Pinch the sides to create a burger patty with the guacamole inside, shaping it the best you can. It's okay if guacamole seeps out of the edges a bit.
  • Repeat with the rest so you have 4 burger patties. If you don't use all of the guacamole, serve it as a topping with the cooked burgers.
  • Grease and heat the grill or a grill pan over medium high heat.
  • Cook the burgers for 4 minutes on each side, until cooked through.
  • Serve with your favorite toppings!

Nutrition

Serving: 1burger | Calories: 374kcal | Carbohydrates: 6g | Protein: 21g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 516mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1.7% | Vitamin C: 9.4% | Calcium: 2.9% | Iron: 14.7%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Refreshing Blueberry Salsa (Paleo, Whole30, Low Carb, Vegan)

This quick and refreshing blueberry salsa is made with all the fresh and delicious ingredients, and it’s a perfect Whole30 and vegan 4th of July dip recipe!

refreshing blueberry salsa recipe

Homemade salsa is one of my favorite foods. There’s nothing as refreshing as when you chop up and combine the freshest of the fresh ingredients and let the flavors meld together to dip your favorite tortilla chips in. For today’s recipe, I decided to think a little bit outside the box to incorporate one of my favorite summer fruits into the mix, and the result is fantastic. It has a slight natural sweetness without the need for any sugar that’s in many store-bought salsa!

Refreshing Blueberry Salsa Recipe

This blueberry salsa recipe is so light and refreshing, and it makes a perfect summer snack. At first, I was a bit hesitant about how blueberries would taste in salsa, but it’s subtle and delicious while being unique and addicting at the same time.

It’s also a healthy low carb and Whole30 compliant salsa, and the festive colors are so perfect to serve as a 4th of July dip recipe or any other summer holidays.

Blueberry salsa before mixed together
fresh ingredients for a whole30 compliant salsa

How to Make This Blueberry Salsa

This blueberry salsa one of the easiest recipes to make. Just chop up the ingredients and mix them together! Roughly chopping up the blueberries first really lets their flavors combine better with the rest of the ingredients. If you are lazy like me (blueberries can roll all over the place on the cutting board!), just place them in the food processor and pulse a few times to get that rough chop.

While you can enjoy this right away, I do recommend letting the salsa sit in the refrigerator for an hour or so to let the flavors really build and meld together. It really does get better the longer it sits!

festive colors of this salsa make it perfect 4th of July dip recipe

Ways to Enjoy This Blueberry Salsa

I’ve actually been loving this blueberry salsa recipe in all different ways for every meal (like I said, I’m obsessed). Here are some of my favorite creative ways:

  • with tortilla chips (duh – I love my grain free Siete Foods chips!)
  • with plantain chips
  • on top of avocado toasts
  • over roasted or grilled veggies
  • with eggs
  • in tacos or burrito bowls
  • and since I said this is a Whole30 compliant salsa, you can enjoy them over fish, steak, chicken, or any of your favorite protein!

If you are reading this and it’s the summer, I highly recommend you give this blueberry salsa a try because it’s such a cool and refreshing snack on a hot day. It’s also an extremely easy 4th of July dip recipe that’s looks fancy and fun, so make it for all your summer festivities and get-togethers!

tortilla chip dipped in blueberry salsa

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Refreshing Blueberry Salsa (Paleo, Whole30, Vegan, Low Carb)

This quick and refreshing blueberry salsa is made with all the fresh and delicious ingredients, and it's a perfect Whole30 and vegan 4th of July dip recipe!
Course Condiment, Snack
Cuisine Mexican
Keyword 4th of july dips, 4th of july recipe, low carb salsa, portable low carb snacks, savory blueberry recipe, summer snacks
Prep Time 5 minutes
Optional resting time 1 hour
Servings 6 servings
Calories 33kcal

Ingredients

  • 2 cups fresh blueberries
  • 1 red bell pepper diced
  • 2 jalapeno peppers seeded and membranes removed, finely diced
  • 1/2 red onion diced
  • 1/3 cup fresh cilantro chopped
  • 1/2 tsp sea salt
  • Juice of 1 lime

Instructions

  • Roughly chop the blueberries. You can also put them in a food processor and pulse a few times.
  • Combine the blueberries and the rest of the ingredients in a large bowl and mix together.
  • You can enjoy right away, but it'll taste better after you let it sit for hour in the fridge so the flavors meld together and build!

Nutrition

Serving: 1serving – about 1/3 cup | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2.7% | Vitamin C: 13.9% | Calcium: 0.5% | Iron: 0.8%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.