Go Back
–+ servings
Print Add to Collection

Watermelon Cucumber Salad with Chili Seeds

Prep Time 10 minutes
Cook Time 8 minutes
Servings 4 People

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

Items you can prep ahead (optional)

  • Make chili pumpkin seeds
  • Prep 3 cups watermelon cubes
  • Prep 3 cups cucumber

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.

Notes

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.