Watermelon Salad with Lime Mint (Print version)
Cold watermelon tossed with fresh lime, mint, and a pinch of salt for a crisp, juicy no-cook salad.
# Ingredients:
For the salad
01 -
8 cups (1.2 kg) cold seedless watermelon, cut into 1-inch cubes
02 -
1/2 cup loosely packed fresh mint leaves, torn
03 -
1 teaspoon finely grated lime zest
04 -
2 tablespoons fresh lime juice, plus more to taste
05 -
1 tablespoon extra-virgin olive oil
06 -
1/8 teaspoon fine sea salt
07 -
Pinch of chili flakes, optional
08 -
Lime wedges, for serving
# Instructions:
01 -
Cut the cold watermelon into 1-inch cubes and remove any stray seeds. Place the cubes in a large mixing bowl.
02 -
In a small bowl, whisk the lime zest, lime juice, olive oil, sea salt, and chili flakes until the salt dissolves.
03 -
Pour the dressing over the watermelon and fold gently with a wide spoon until the cubes are lightly coated.
04 -
Tear the mint leaves over the salad and fold once or twice. Taste and add a little more lime juice if needed.
05 -
Transfer to a shallow serving bowl and serve immediately with lime wedges. Leave excess juice behind in the mixing bowl if the melon released a lot of liquid.
# Good to know:
01 -
Best served cold within 30 minutes of tossing.
02 -
Cube the watermelon up to 1 day ahead, but add lime and mint right before serving.