Watermelon Mojito Salad recipe is perfect for a summer picnic! It’s one of my most loved recipes of all time.
Why This Watermelon Salad is Perfect for Summer
Its bright flavors of sweet watermelon, crisp cucumber, fresh mint, and tangy lime will have your taste buds doing a dance.
Plus, this one is simple enough to scale up and bring to a large get-together or barbecue.
I love this Watermelon Mojito Salad because it keeps well in warm weather situations, and it’s just savory enough to bring as a side dish.
Can You Make This Watermelon Salad Ahead of Time?
Totally! If you want to make this ahead of time, I recommend chopping up the watermelon, cucumber, and lime but keeping the dressing separate. When you’re ready to serve, add the dressing and toss. That way, the cucumber won’t get soggy.
Wondering the easiest way to cut up a watermelon? See this easy tutorial.
What To Serve This Watermelon Mojito Salad With
If you want ideas for serving to make this a complete meal, try pairing this Watermelon Mojito Salad with one of these proteins:
Recently, I gave this salad a facelift and photographed it all over again to really help the ingredients shine.
Serving it in Mason jars with long spoons seemed like the perfect way to serve this relaxed warm-weather dish.
Watermelon Mojito Salad Recipe
This Watermelon Mojito Salad recipe is perfect for a summer picnic and is full of fresh flavors like watermelon, cucumber, mint and lime! It's paleo, gluten-free, and whole30 friendly. Grab the recipe today and add some chill to a hot summer day.
Ingredients
- 3 cups watermelon seedless, cubed
- 1-1/2 cups cucumber peeled and cubed
- 2 tbsp fresh mint leaves thinly sliced
- Zest from two limes
- 1/4 cup fresh lime juice about 2 limes
- 1 tbsp avocado oil
- Pinch sea salt
- Pinch black pepper
Instructions
- Cut the rind off the watermelon and cut into medium-sized cubes (about ½-inch).
- Peel the cucumber, if you prefer, and cut into similar sized cubes.
- Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
- Combine these ingredients in a large bowl.
- In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.
Recipe Notes
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55 Responses
Freaking delicious. I cannot wait for watermelon season!!
I think you could even add some vodka and let it soak 😉
No matter how many times I try it, I just don’t like cucumbers. Would have a good suggestion for a substitute? I was thinking jicama might be a good option.
Hi Jen…I would DEFINITELY use jicama as a sub 🙂
What is jicama? Never heard of this!! I have a seedless watermelon in my fridge, I am DYING to eat it, but wanted to make a salad which I’ve never done!! I don’t care for mint flavors, never had fresh mint, would fresh basil be ok? Or just omit herbs completely? What is your suggestion? Thanks so much
Michelle
You could definitely use basil, though add a little and taste. Basil can be a much stronger flavor than mint. This is jicama: http://www.thekitchn.com/jicama-most-exciting-vegetable-youre-not-eating-the-vegetable-butcher-220006
It wouldn’t be a mojito without the mint
Hi- I do a variation of this but much simpler which you might like. Just cut up bite sized pieces of watermelon, drizzle with lime juice and toss with chiffonaded fresh mint leaves (vey thinly sliced). I skip the cukes,olive oil and salt/pepper and I tell you it is always a hit at parties, picnics, bbqs, etc. Always light and refreshing.
I should’ve taken a picture of my face when I tasted this. I have a feeling is was awesome. But not as awesome as this taste sensation.
I’ll bet the look on your face was priceless!
looking at this recipe, it reminds me of something we make alot in my country…except we add garlic…chop up a raw pepper (the hot kind..habanero or whatever you guys have over there – i’m not really sure) and we use alot of a seasoning in it that we call chadon beni…i think the closest you guys get to it is coriander but there’s a list of names that it’s called in other countries on this website: (http://www.simplytrinicooking.com/2009/05/chadon-beni-trini-herb-extraordinaire.html#axzz2UyiuOFuB)
if you would like to try it. we do it to almost any fruit – preferrably a half ripe one because it’s supposed to be tart, not sweet, but it’s particularly yummy with mangoes (caribbean ones – asian ones taste completely different) , pineapple, apples, cucumber and tomato, and if you have access to a west indian/caribbean market, look for fruits called pomeracs, carambola/five fingers, caribbean cherries, caribbean plumbs, pommecythere. it’s super yum, i promise!
Mya, I absolutely LOVE how all these variations sound. Amazing! You’ve inspired me to try some new things 🙂
This was crazy good, so good that I am making it again this week with a minor tweak to add a little heat!
Hi Sam…thank you! I think a sprinkle of chili would be amazing. What did you have in mind?
I added a little Tapatio and sprinkled Cayenne, got the heat but it wasn’t as good as expected. Gave it a stir, will check again in the morning after the flavors have mingled 😉
Hi Sam…how about something like chili powder? It might give that smoky depth of flavor? Report back 🙂
Athenos just posted almost exactky the same recipe this morning. http://www.athenos.com/recipes/watermelon-salad
I think your version is soo much better.
Hi Andrea…thanks for the kind words! I think the Kraft dressing is scarier than the feta to be honest with you!
This is so awesome, I cannot find the words! The bitterness of the cucumber & tartness of the lime is combined with the sweetness of watermelon! Addiction!
High five, Kelly! I love this one…when I post recipes, it’s because they’re ones I make for myself. Let’s just say this one gets a lot of use in my house. I’m stoked you like it!
Can’t wait to make this for the 4th. I think I will hollow out the watermelon and use it as the serving dish! Also thought this might be a great recipe to run through the blender and make freeze pops! – I will be trying both ways and will report back!
Rhonda…you are a genius. Freeze pops of watermelon mojito salad = YES! I love it. So glad you shared that.
This was my first attempt at making a paleo meal. It was a little touch and go at first, but it turned out great. You sure can’t say it’s boring or lacks flavor! I also picked up a fresh coconut to drink with it and couldn’t be happier. Thanks for the recipe!
Woohoo!! I’m glad it worked out for you Rachel. Keep up the great work!
I made this tonight and it was absolutely amazing!! I’m already planning to make more tomorrow 🙂
Yay!! I’m so stoked to hear that. Thanks Samantha!
I’m addicted to this recipe!!! I love it and I love that the watermelon doesn’t have to be awesome for the while thing to still taste great. Thank you for the recipe!!! 🙂
Your welcome Laura! I am so glad you love it. 🙂
How long do u let it sit before u serve? Have left over watermelon and would live to try it tonight.
Hi Tracy! You can eat it right away if you’d like.
This salad is dang delicious. Other than doubling it, I followed the recipe as written. I served it along side the Primal Breakfast Casserole from Mark’s Daily Apple and grilled asparagus for a kick-@$$ Father’s Day Brunch.
I shared this delicious recipe on my Summer BBQ roundup for the holiday weekend! THanks for the great recipe!
Looking for July 4th recipes and came across this! YUM. I can’t wait to add it to my menu for this weekend 🙂
Enjoy! 🙂
Just in case anyone enjoys a cocktail…
Straining the juice (when the salad is gone) and mixing it with some tequila and a splash of lacroix…??
Party time! 😉
This really turned out great! I increased the recipe to bring to a July 4th party here in the ATL. I even made a basket out of the watermelon … not bad for a guy who couldn’t cook AT ALL before starting Paleo in January!
That is a lot of awesome, Darryl! 😉
This is really good. Thanks for sharing it. I didn’t like the cucumbers the first night, but letting it sit overnight made it perfection. I love cucumbers so i was confused as to why I didn’t like them.
The combo of lime, mint and watermelon is perfection…how have I lived this long without it?
Hi Katherine,
I’m so glad you love it and no longer have to live without it. 😉
Just stopped in to tell you I made this for a party this past weekend. I made a huge (HUGE!) bowl and every scrap was gone! I did add just a dash of cayenne to off-set the sweetness. It was a big hit! Will certainly make again! Thanks, Steph!!
I made it this weekend and everyone went crazy over it!!!
Bree, I’m excited to hear that you enjoyed it!
I tried this recipe yesterday and it was delicious! It is fresh and tastfull. I had two friends over for dinner and they liked it very much. Thanks for sharing:-)
Anne, I’m excited to hear that you enjoyed it!
I can NOT wait to try this!! Thanks so much for the recipe!!
Sweet!! Super glad to hear that, Amy!
Lynn, I’m excited to hear that you enjoyed it!
What is the serving size? Is the nutrition info if you ate the whole salad?
It’s 6 servings. There’s 3 cups watermelon and 1.5 cups cucumber so about 4.5 cups of produce. 4.5/6 = 0.75 so each serving is roughly 3/4 cup. To figure out the nutrition info for the whole salad, multiply all the nutrition facts x 6.
super easy and great for summer bbq – I used field cucumbers with most of the seeds cut out worked great.
Super glad you liked it Kim!
The ingredient list says avocado oil, and the instructions say olive oil, which do you recommend?
either one but if it’s olive oil, a lighter tasting one