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Watermelon Salad


1 Tbsp olive oil

3 Tbsp lime juice (1 large, juicy lime yields ~3 Tbsp)

1 tsp lime zest

1/4 tsp sea salt

3/4 tsp maple syrup


5 cups watermelon, cut into 1-inch cubes

2 cups cucumber, cut into 1-inch chunks

1/4 cup roughly chopped fresh mint leaves

1/4-1/2 tsp red pepper flakes

1/4 cup pumpkin seeds

1/2 cup feta crumbles



In a small bowl, whisk together the olive oil, lime juice, lime zest, salt, and maple syrup.

To a large bowl, add the watermelon, cucumber, red onion, mint, and red pepper. Drizzle the dressing over the top and toss to coat. Add pumpkin seeds and feta (optional) and toss gently until just combined (avoid over-stirring). Taste and adjust as needed, adding more salt feta for saltiness, red pepper for heat, lime juice for acidity, or mint for freshness.

Best eaten fresh — leftovers become soggy and mint discolors with time.


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