Description
A refreshing and spicy watermelon salad featuring bright lime, fresh cilantro, and a hint of jalapeño heat. This easy-to-make salad combines sweet, tangy, and spicy flavors, perfect for summer gatherings or light meals.
Ingredients
Salad Ingredients
- 1 mini watermelon, or 1/4 of a regular watermelon – cut into wedges or bite-sized pieces
- 1/4 cup cilantro, chopped
- 1/2 a jalapeño, thinly sliced or chopped (adjust amount to taste)
Dressing
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- Pinch of red chili flakes (optional)
- Flaky sea salt for garnish
- Extra red chili flakes for garnish (optional)
Instructions
- Cut watermelon: Slice the watermelon into handheld-sized wedges or bite-sized cubes, depending on your preferred serving style.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, kosher salt, and a pinch of red chili flakes if using. Stir in chopped cilantro and jalapeño slices until well combined.
- Serve with watermelon wedges: Arrange the watermelon wedges on a large serving platter or individual plates. Drizzle the dressing over the top, then finish with flaky sea salt and an extra pinch of chili flakes if desired.
- Serve with cubed watermelon: Place cubed watermelon in a large bowl. Pour the dressing over the cubes and gently toss to coat evenly. Serve topped with additional cilantro, jalapeño slices, flaky sea salt, and an extra pinch of chili flakes if preferred.
Notes
- This salad is best served fresh to maintain the crispness of the watermelon.
- Adjust the amount of jalapeño based on your preferred spice level.
- For a vegan variation, ensure the honey is substituted with maple syrup or agave nectar.
- Flaky sea salt enhances the texture and flavor when sprinkled on top before serving.
- Chilling the watermelon and dressing separately before assembling helps keep the salad cool and refreshing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
