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.

Nutrition · per serving

87kcal

1.5gProtein

21.5gCarbs

0.4gFat

1.5gFiber

2 servings

Ingredients

6 items

Salad

seedless watermelon, cut into 2 cm cubes500 g

fresh mint leaves, finely sliced10 g

lime zest1/2 tsp

fresh lime juice15 ml

chili flakes1/4 tsp

fine sea salt1/8 tsp

Tips

•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.

Steps

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.
500 g seedless watermelon, cut into 2 cm cubes10 g fresh mint leaves, finely sliced1/2 tsp lime zest15 ml fresh lime juice
2
Place the watermelon in a mixing bowl. Add the mint, lime zest, lime juice, chili flakes, and salt.
500 g seedless watermelon, cut into 2 cm cubes10 g fresh mint leaves, finely sliced1/2 tsp lime zest15 ml fresh lime juice1/4 tsp chili flakes1/8 tsp fine sea 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.
500 g seedless watermelon, cut into 2 cm cubes10 g fresh mint leaves, finely sliced15 ml fresh lime juice1/4 tsp chili flakes1/8 tsp fine sea salt
4
Serve immediately in chilled bowls for the best texture and a crisp, refreshing finish.

Origin & History

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.

american watermelon vegan lowfat summer salad quick

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Watermelon Mint Salad

Steps

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.

500 g seedless watermelon, cut into 2 cm cubes10 g fresh mint leaves, finely sliced1/2 tsp lime zest15 ml fresh lime juice

Place the watermelon in a mixing bowl. Add the mint, lime zest, lime juice, chili flakes, and salt.

500 g seedless watermelon, cut into 2 cm cubes10 g fresh mint leaves, finely sliced1/2 tsp lime zest15 ml fresh lime juice1/4 tsp chili flakes1/8 tsp fine sea salt

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.

500 g seedless watermelon, cut into 2 cm cubes10 g fresh mint leaves, finely sliced15 ml fresh lime juice1/4 tsp chili flakes1/8 tsp fine sea salt

Serve immediately in chilled bowls for the best texture and a crisp, refreshing finish.