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watermelon cucumber salad on a plate
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5 from 2 votes

Watermelon Salad with Mint

Refreshing, sweet summer salad recipe made with watermelon, cucumbers, fresh herbs like cilantro and mint, and a light lime-olive oil dressing.
Course Salad
Cuisine American
Keyword watermelon mint salad, watermelon salad
Diet Gluten-Free, Vegan, Vegetarian
Method No-Cook
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 412kcal
Author Bhavana Patil

Equipment

Ingredients

Measuring cup used 1 cup = 250 ml

  • ½ small seedless watermelon cut into 1-inch chunks (about 2 cups)
  • 1 small persian cucumber diced, (about ¾ cup)
  • 2 tablespoons coriander leaves chopped
  • 2 tablespoons fresh mint leaves chopped
  • ½ lime juiced
  • 1 tablespoon extra virgin olive oil optional
  • salt and pepper to taste
  • feta cheese optional

Instructions

  • Place the watermelon, cucumber, mint, coriander leaves in a large bowl.
  • Whisk together the olive oil, lime juice, honey (optional), salt and pepper in a small bowl.
  • Drizzle the dressing over the salad and toss to coat.
  • Serve Immeditely or refrigerate prior serving. Enjoy!

Notes

Tips & Variations

  • Look for sweet watermelon for this salad. Ones with a yellow splotch means the watermelon has ripened on the vine.
  • Make ahead: Prep all the ingredients ahead of time and refrigerate and combine them just before serving.
  • You may also add onions and jalapenos to make a sweet and spicy watermelon salad.
  • You can also sprinkle some feta cheese if you like.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 412kcal | Carbohydrates: 88g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 14mg | Potassium: 1349mg | Fiber: 6g | Sugar: 71g | Vitamin A: 6678IU | Vitamin C: 98mg | Calcium: 101mg | Iron: 3mg