Watermelon Chili Lime Salad (Printable Version)

Juicy watermelon with lime, chili, mint and a honey-lime drizzle for a bright, spicy summer salad.

# What You Need:

→ Fruit & Herbs

01 - 1 small seedless watermelon, about 4 cups cubed
02 - 1/2 cup fresh mint leaves, torn or thinly sliced

→ Dressing

03 - 1 large lime, zest and juice
04 - 2 tablespoons honey or agave syrup
05 - 1 teaspoon chili powder (adjust to taste)
06 - 1/2 teaspoon flaky sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

08 - 1/2 cup crumbled feta cheese (omit to keep plant-based)
09 - 1 small jalapeño, thinly sliced

# Steps:

01 - Using a large knife and cutting board, trim and cube the watermelon into bite-sized pieces and transfer to a large mixing bowl.
02 - Add the torn or thinly sliced mint leaves to the bowl with the watermelon and gently fold to distribute evenly.
03 - In a small bowl, whisk together lime zest, lime juice, honey or agave, chili powder, flaky sea salt and black pepper until emulsified.
04 - Drizzle the dressing over the watermelon and mint, then toss gently with a spatula or salad servers to coat without breaking the fruit.
05 - Transfer to a serving platter and sprinkle with crumbled feta and jalapeño slices if desired.
06 - Serve immediately for brightest flavor or chill up to 1 hour before serving to allow flavors to meld.

# Expert Advice:

01 -
  • This salad tastes like summer in a bowl, with a twist that always gets people talking.
  • It's easy to throw together and secretly impressive at any gathering.
02 -
  • If you toss too vigorously, the watermelon can get mushy and lose its crunch.
  • The first time I added feta while the melon was too wet, it slid right off—pat the cubes first if you want it to stick.
03 -
  • Resist the urge to oversalt—the flavors intensify as they sit.
  • Letting the salad sit for just 5 minutes before serving lets the chili and lime soak in beautifully.
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