Watermelon Mint Salad Recipe
Refreshing watermelon mint salad with cucumber, feta, and honey lime dressing. A quick no-cook summer side dish ready in 10 minutes.
Print Pin Servings: 6 servings
Calories: 120kcal
Cost: $8
Equipment
- 1 Large mixing bowl Wide & shallow (12 in), glass/ceramic preferred
- 1 Sharp Chef’s Knife 8-inch recommended for clean cuts
- 1 Cutting board Large with juice groove
- 1 Citrus juicer Handheld or reamer for fresh lime juice
- 1 Whisk Balloon whisk for smooth dressing
Ingredients
Salad
- 6 cups Watermelon Cubed 1-inch, seedless preferred
- 1 cup Cucumber Diced, English cucumber for crunch
- ½ cup Fresh Mint Leaves Roughly torn, not chopped
- ½ cup Feta Cheese Crumbled, Greek feta for best flavor
- ¼ small Red Onion Thinly sliced, optional, soak in water
Dressing
- 3 tablespoon Fresh Lime Juice About 2 limes, bottled not recommended
- 2 tablespoon Honey Or maple syrup for vegan
- 1 tablespoon Olive Oil (EVOO) Helps coat fruit
- 1 pinch Sea Salt Enhances sweetness
- to taste Black Pepper Freshly ground
Instructions
- Cube watermelon, dice cucumber, tear mint, slice onion, crumble feta.
- Whisk lime juice and honey together, drizzle in olive oil, season with salt and pepper.
- Add watermelon, cucumber, onion, and mint to a large bowl. Drizzle dressing and toss lightly to coat.
- Sprinkle feta cheese on top just before serving.
- Refrigerate for 15–20 minutes before serving in chilled bowls.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 160mg | Potassium: 280mg | Fiber: 1g | Sugar: 12g | Vitamin A: 800IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 0.5mg