Watermelon Mint Salad
This watermelon mint salad is crisp, juicy, and intensely refreshing, with bright lime and cooling mint balancing the fruit’s natural sweetness. A light pinch of chili and salt sharpens the flavors without adding heaviness, making it ideal for a low-fat summer side.
Ingredients
Salad
- 500 gseedless watermelon, cut into 2 cm cubes
- 10 gfresh mint leaves, finely sliced
- 1/2 tsplime zest
- 15 mlfresh lime juice
- 1/4 tspchili flakes
- 1/8 tspfine sea salt
Instructions
- 1
Cut the watermelon into bite-size cubes and finely slice the mint leaves. Zest and juice the lime before mixing so the dressing is ready and the mint stays bright.
- 2
Place the watermelon in a mixing bowl. Add the mint, lime zest, lime juice, chili flakes, and salt.
- 3
Toss gently just until the cubes are evenly coated; avoid overmixing, which can make the watermelon release too much juice. Taste and adjust with a tiny extra pinch of salt or chili if needed.
- 4
Serve immediately in chilled bowls for the best texture and a crisp, refreshing finish.
Nutrition per serving
Notes
- •For the sweetest flavor, use a ripe, cold watermelon with deep red flesh.
- •If you want slightly more complexity without adding much fat, add a few extra mint leaves and a touch more lime zest.
- •This salad is best eaten right after tossing, as watermelon releases liquid quickly.
Background
Watermelon salads are a popular warm-weather dish across the United States, especially at picnics, barbecues, and summer gatherings. This simple version highlights a modern American preference for fresh fruit paired with herbs, citrus, and a little heat for contrast.
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