Fresh Watermelon and Cucumber Salad Recipe Easy 5-Minute Summer Salad with Lime and Sea Salt
A simple, refreshing summer salad combining juicy watermelon, crisp cucumber, zesty lime, and sea salt for a vibrant and light side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups watermelon, cubed (seedless or seeds removed)
- 2 medium cucumbers, thinly sliced or diced
- Juice of 2 fresh limes (about 3 tablespoons)
- 1 teaspoon sea salt, or to taste
- 1/4 cup fresh mint leaves, chopped (optional)
Instructions
- Cut about 4 cups (600 grams) of watermelon into bite-sized cubes, removing any seeds if necessary.
- Wash and thinly slice or dice 2 medium cucumbers (approximately 400 grams). Pat dry if watery.
- Squeeze the juice of 2 fresh limes to yield about 3 tablespoons (45 ml) of juice, removing seeds.
- In a large bowl, gently toss together the watermelon cubes and cucumber slices.
- Add the lime juice and sprinkle 1 teaspoon of sea salt evenly over the salad. Add fresh mint if using.
- Toss lightly to mix flavors without crushing the watermelon.
- Let the salad sit for 5-10 minutes at room temperature to allow flavors to meld.
- Taste and adjust seasoning with extra sea salt or lime juice if needed before serving.
Notes
Use ripe watermelon with a creamy yellow field spot for best flavor. Pat cucumbers dry if watery to avoid sogginess. Toss gently to prevent crushing watermelon. Let salad rest 5-10 minutes for flavors to meld. Serve chilled or at room temperature. Store leftovers in fridge up to 2 days and drain excess liquid before serving.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 60
- Sugar: 12
- Sodium: 230
- Fat: 0.2
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
Keywords: watermelon salad, cucumber salad, summer salad, lime salad, sea salt salad, refreshing salad, vegan salad, gluten-free salad