Fresh, bright, and straightforward to put together, Watermelon Salad with Mint is a vegetarian American salad made with seedless watermelon, persian cucumber, and coriander leaves in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 2
- Category: Salad
- Cuisine: American
Ingredients
Measuring cup used 1 cup = 250 ml
- 1/2 small seedless watermelon (cut into 1-inch chunks (about 2 cups))
- 1 small persian cucumber (diced, (about 3/4 cup))
- 2 tablespoons coriander leaves (chopped)
- 2 tablespoons fresh mint leaves (chopped)
- 1/2 lime (juiced)
- 1 tablespoon extra virgin olive oil (optional)
- salt and pepper (to taste)
- feta cheese (optional)
Method
- Place the watermelon, cucumber, mint, coriander leaves in a large bowl.
- Whisk together the olive oil, lime juice, honey (optional), salt and pepper in a small bowl.
- Drizzle the dressing over the salad and toss to coat.
- Serve Immeditely or refrigerate prior serving. Enjoy!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
