A refreshing and simple watermelon salad with mint and fresh lime juice. The perfect summer side dish!
With nothing but warm weather ahead, I've got that summer kind of feeling! I've always loved watermelon, but never had I made a watermelon salad... Tragic, right?! This recipe was quite a random creation thanks to some leftover mint leaves that I needed to use up. If you follow my Instagram stories, you've seen my large weekly fruit bowls. Every week I put together a big bowl, usually full of berries, but now that watermelon is in season I wanted to mix it up and this was the refreshing results!
This salad only takes minutes to make and is the perfect dish for summer. Michael doesn't usually like watermelon, but he absolutely loved this salad. I'm talking ate it all in one night kind of love! He thinks that it was the lime juice and salt that won him over. This recipe is a must and would be perfect for BBQs, picnics, or the Fourth of July!
What You Will Need For This Watermelon Salad
- Watermelon chunks (preferably seedless)
- Fresh lime juice
- Mint leaves
- Himalayan sea salt
Measurements in recipe card at the bottom of this post!
How To Choose A Good Watermelon
There is nothing worse than taking that first bite of watermelon and discovering you chose poorly! Here are three tips to choosing a winner:
- Start by tapping the under side of the watermelon. If it is ripe it will have a deep hollow sound which means it is full of those sweet juices and at peak ripeness!
- I'm sure you've noticed that watermelons have an area where they rest on the ground. When this splotch is a creamy yellow, it is ripe!
- When you pick it up the watermelon should feel heavy for its size, no matter its size. If it feels light, it doesn't have those good juices making it ripe.
How To Make Watermelon Salad
Quick and Easy! Toss the watermelon chunks, blackberries, and blueberries with the lime juice and chopped mint leaves in a large bowl. Keep chilled until ready to serve and then sprinkle with a tad of Himalayan sea salt before serving.