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Watermelon Salad

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 (makes about 6 cups) 1x


  • 4 cups seedless watermelon cubes (about 1/2-inch)
  • 2 cups baby arugula leaves (packed)
  • 1 cup thinly sliced cucumber
  • ¼ cup thinly sliced red onion (see Notes)
  • ¼ cup chopped fresh mint
  • ¼ cup lime juice (1-2 limes)
  • freshly ground black pepper to taste (optional)


  1. Toss all of the ingredients in a medium bowl. Chill before serving (or if you want to serve immediately, be sure the watermelon, cucumber and lime juice is cold upon preparing). Garnish if desired with a little freshly ground black pepper.


Cucumber: I think thin, delicate slices of cucumber are best for this recipe, but feel free to cut your cucumbers any way you like. I used my favorite hand-held mandolin to quickly and uniformly slice mine.

Melon: If you can get your hands on a seedless yellow watermelon, this would be great too. Any kind of melon can be used instead of watermelon. Strawberries are also nice (I would use 1 cup strawberries and 3 cups melon).

Arugula: Arugula, a delicate peppery green, is perfect in this recipe, but if you can’t find it, you can use baby spinach leaves (whole or coarsely chopped).

Lime juice: You can also use lemon juice instead of lime, or your favorite balsamic vinegar; but I think the fresh taste of lime is the best complement with watermelon.

Mint: Some watermelon salads call for fresh basil instead of mint, so feel free to use this instead if you like.

Red onion: At the time of this posting, there is a recall on certain types of onions. If you are not comfortable using these, you can also use thinly sliced green onions (scallions), or just leave the onion out.