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–+ servings
Watermelon Cucumber Jalapeño Salad

Delightfully Refreshing Watermelon Cucumber Jalapeño Salad

A vibrant Watermelon Cucumber Jalapeño Salad that is vegan, gluten-free, and perfect for summer gatherings.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups seedless watermelon rind removed and cubed
  • 3 cups English cucumbers mini variety preferred, sliced
  • 1 whole jalapeño de-seeded and diced
For the Zesty Dressing
  • 1 whole lime juice and zest
For the Herb Accents
  • 2 tablespoons basil or mint, finely sliced
For the Final Touch
  • 1 pinch sea salt to taste

Equipment

  • Mixing Bowl
  • sharp knife
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Wash all produce thoroughly. Cube 4 cups of seedless watermelon and set aside.
  2. Slice 3 cups of English cucumbers and de-seed and dice 1 jalapeño.
  3. In a large bowl, gently combine watermelon, cucumber, and jalapeño. Add juice and zest from 1 lime and finely sliced basil or mint.
  4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
  5. Before serving, give the salad a gentle toss and add a pinch of sea salt if desired. Serve chilled.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 20gProtein: 2gSodium: 50mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

For best results, chill the salad for at least an hour before serving. Adjust jalapeño for spice tolerance. Store leftovers in an airtight container for up to 1 day.

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