Description
A refreshing salad combining the sweetness of watermelon with the crunch of cucumbers and a spicy kick.
Ingredients
Scale
- 4 cups watermelon, cubed
- 2 medium cucumbers, diced
- 1 red bell pepper, finely chopped
- 1 jalapeño, seeds removed and minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 2 limes
- 2 tablespoons honey (or agave syrup for a vegan option)
- 1 teaspoon chili powder
- Salt and pepper to taste
- Feta cheese (optional for topping)
Instructions
- In a large mixing bowl, combine the cubed watermelon, diced cucumbers, red bell pepper, jalapeño, and red onion. Toss gently to mix the ingredients evenly.
- In a separate small bowl, whisk together the lime juice, honey, chili powder, salt, and pepper until well combined. Taste and adjust sweetness or spice levels as desired.
- Pour the dressing over the watermelon mixture and toss gently to coat all the ingredients evenly.
- Fold in the chopped mint and cilantro, being careful not to mush the watermelon.
- Let the salad sit for about 10-15 minutes, allowing the flavors to meld together.
- Just before serving, give the salad a final gentle toss, and if desired, sprinkle crumbled feta cheese on top for added creaminess and flavor.
- Serve chilled or at room temperature as a refreshing side dish.
Notes
- Adjust the amount of jalapeño based on your heat preference.
- This salad is best enjoyed fresh but can be stored in the refrigerator for a short time.
- For a vegan option, omit the feta cheese or use a vegan substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg