Juicy watermelon and crunchy cucumbers get tossed in some lime juice and olive oil and topped with fresh herbs and some delicious chili spiced pumpkin seeds. Salads don’t get more refreshing than this one!
Ingredient highlight
Watermelon! Is great in the summer because it’s super hydrating with a 92% water content. It also contains vitamin C, potassium, and magnesium and is rich in carotenoids and lycopene, which are strong antioxidants particularly important for eye and heart health.
Servings 4 People
Prep Time 10 minutes 
Cook Time 8 minutes Ingredients
- ½ watermelon, cut into bite-sized cubes (about 3 cups)
- 2 cucumbers, peeled, cut into bite-sized pieces (about 3 cups)
- 2 tbsp lime juice
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ cup fresh mint leaves or basil or cilantro
For the seeds:
- ½ cup pumpkin seeds
- 1 ¼ tsp chili powder
- 1 tsp olive oil
- ½ tsp kosher salt
Instructions
- Preheat oven to 350F. Add seeds, chili powder, oil, and salt to a baking sheet and toss to coat evenly. Bake for 6-8 minutes, or until toasted and fragrant. Set aside to cool.
- Add watermelon, cucumber, lime, salt, oil, and mint to a large bowl and toss to coat. Serve topped with chili seeds.
Items you can prep ahead (optional)
- Make chili pumpkin seeds
- Prep 3 cups watermelon cubes
- Prep 3 cups cucumber
Substitutions:
- You could use any seasonal fruit in place of watermelon here (peaches, pineapple, mango, plums, etc…)
- Add in some avocado chunks for a nice creamy contrast
- Sub ground cumin for chili powder
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. Store the pumpkin seeds separately and add them on top before eating.
Leftovers + Repurposing:
- Sprinkle leftover seeds on top of salads or bowls or eat as a salty snack!
- Enjoy the salad chilled right out of the fridge. Top with pumpkin seeds.
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