Go Back
–+ servings
Watermelon Cucumber Jalapeño Salad

Zesty Watermelon Cucumber Jalapeño Salad for Hot Days

A refreshing Watermelon Cucumber Jalapeño Salad that's perfect for hot days and packed with flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 cups
Course: Salads
Cuisine: American
Calories: 62
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Seedless Watermelon Cut into bite-sized cubes
  • 2 cups English Cucumbers Sliced into thin rounds
  • 1 medium Jalapeño Pepper De-seeded and finely diced
  • 1/4 cup Fresh Basil Or Mint, sliced
For the Dressing
  • 2 tablespoons Lime Juice Freshly squeezed
  • 1 teaspoon Lime Zest
  • 1 pinch Sea Salt To taste

Equipment

  • mixing bowl
  • knife
  • cutting board
  • spatula

Method
 

Preparation
  1. Cut the chilled seedless watermelon into bite-sized cubes.
  2. Slice the English cucumbers into thin rounds, peeling if desired.
  3. De-seed and finely dice the jalapeño, adjusting amount to taste.
Combine Ingredients
  1. In a large mixing bowl, combine the watermelon cubes, cucumber slices, and diced jalapeño.
  2. Add the lime juice and lime zest, then toss in sliced fresh basil or mint.
Mix Well
  1. Gently fold all ingredients together using a spatula, avoiding mashing the watermelon.
Chill the Salad
  1. Cover the bowl with plastic wrap and refrigerate for at least one hour to meld flavors.
Serve
  1. Give the salad a gentle stir before serving and enjoy it cold.

Nutrition

Serving: 1cupCalories: 62kcalCarbohydrates: 15gProtein: 1gSodium: 5mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.

Tried this recipe?

Let us know how it was!