Watermelon Jalapeño Salad
Watermelon Jalapeno Salad is sweet, spicy, and refreshing, with feta, lime dressing, and mint, and is perfect for BBQs and summer parties.
Servings: 6 Servings
Calories: 105kcal
Ingredients
- 6 cups seedless watermelon
- 1 jalapeño
- ¼ cup red onion roughly chopped
- ½ cup feta cheese crumbled
- 2 tablespoon mint chopped
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt plus more as needed
- ¼ teaspoon black pepper
Instructions
- Cut the watermelon into bite-sized cubes. If it is very juicy, place it in a colander for 5 minutes to drain off extra liquid.
- Slice the jalapeño in half and remove the seeds and white membrane for mild heat (leave a few seeds if you want it spicier). Finely mince the jalapeño.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- Add watermelon, jalapeño, and red onion to a large bowl. Pour the dressing over the top and toss gently.
- Add crumbled feta cheese and chopped mint. Toss very lightly so the watermelon does not break down.
- Serve right away or chill for 15 to 20 minutes before serving.
Notes
- Adjust heat by removing jalapeño seeds for mild or adding serrano for extra spice
- Best made fresh, but ingredients can be prepped ahead and tossed before serving
- Store leftovers in an airtight container up to 1 day; salad releases extra water
- Swap feta with cotija or skip cheese; add cucumber, mint, or Tajín for variation
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 242mg | Potassium: 209mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1014IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg
