Description
A simple and refreshing watermelon salad with fresh mint, zesty lime dressing, and a hint of sweetness. Perfect for summer!
Ingredients
Scale
- 8 cups Watermelon, balled or cubed (seedless preferred)
- 1/2 cup Fresh Mint, packed, roughly chopped
- 4–5 Limes, for juice and zest
- 2–4 tablespoons Granulated Sugar, adjust to taste (optional)
- 1 tablespoon Lime Zest, finely grated
- Pinch of Salt
- Optional Garnishes: Extra mint sprigs, lime wedges
Instructions
- Prepare Watermelon: Cut watermelon in half. Use a melon baller or cut into 1-inch cubes. Drain excess juice in a colander for 15-20 minutes.
- Make Lime-Mint Dressing: Zest limes (about 1 tablespoon). Juice limes (about 1/4 to 1/3 cup).
- Combine Dressing: In a small bowl, whisk together lime juice, lime zest, and sugar (if using). Add a pinch of salt.
- Incorporate Mint: Roughly chop mint and add to the lime dressing. Stir to combine.
- Assemble Salad: Gently transfer drained watermelon to a large bowl. Pour lime-mint dressing over the watermelon.
- Toss Gently: Toss gently to coat all pieces evenly.
- Chill (Optional): Cover and refrigerate for at least 30 minutes before serving.
- Adjust Sweetness: Taste and adjust sweetness if needed.
- Serve: Serve chilled, garnished with mint sprigs or lime wedges (optional).
Notes
- Watermelon: Use a ripe, seedless watermelon. Look for a creamy yellow spot on the bottom and a hollow sound when tapped.
- Dressing: Freshly squeezed lime juice is essential. Don’t chop the mint too finely.
- Sweetness: Adjust sugar to taste based on watermelon sweetness.
- Variations: Add other fruits (cantaloupe, blueberries), feta cheese, a pinch of cayenne pepper, or a splash of vodka.
- Make Ahead: Prepare the dressing ahead of time (up to 2 days) and add the mint right before using it. The watermelon can be balled or cubed a day in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes