Cool Watermelon Salad Made Easy
Freezing small watermelon cubes makes them firmer and brings out a sweeter taste. Adding crunchy onions and a light lemon‑honey dressing turns this dish into a restaurant‑style side that anyone can whip up.
What You’ll Need
- 1 lb seedless watermelon, peeled and cut into 1‑inch cubes
- ½ tsp salt
- ¼ small red onion, sliced very thin
- 3 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 2 tsp honey
- 2 Tbsp olive oil
- ¼ tsp black pepper
- 3 cups arugula or baby spinach
- ⅓ cup crumbled feta cheese
- 4 Tbsp fresh mint leaves, torn
How to Prepare
- Spread the watermelon cubes on a large zip‑top bag, sprinkle with salt, press out the air and lay the bag flat in the freezer. Put a light weight on top and freeze for about 2 hours.
- While the fruit chills, place the onion slices in a bowl of ice water to soften their bite.
- In a small bowl, whisk together lemon juice, lemon zest, and honey. Drizzle in olive oil while whisking, then season with black pepper.
- Remove the watermelon from the freezer and transfer to a serving bowl. Drain and pat dry the onions, then add them to the bowl.
- Toss in the greens and pour the dressing over everything. Mix gently until evenly coated.
- Sprinkle feta cheese and mint on top. Serve right away for the best texture.
Serves: 4 (about 2 cups per serving)
Nutrition per serving: 151 kcal, 10 g fat, 15 g carbs, 3 g protein, 37 % DV Vitamin C.
Active time: 15 minutes | Total time: 2 hours 15 minutes