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  • Watermelon Mojito Salad Recipe

    Watermelon Mojito Salad | stupideasypaleo.com

    This Watermelon Mojito Salad recipe is perfect for a summer picnic!

    Its bright flavors of sweet melon, 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.

    Recently, I gave this recipe 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-weatherย dish.

    Here’s the out of focus original:

    IMG_4131

    Watermelon Mojito Salad Recipe
    Prep time: 
    Total time: 
    Serves: Serves 6
     
    Ingredients
    • 3 cups seedless watermelon, cubed
    • 1-1/2 cups seedless cucumber, cubed
    • 2 tbsp thinly sliced fresh mint leaves
    • Zest from two limes
    • ¼ cup fresh lime juice (about 2 limes)
    • 1 tbsp olive oil
    • Pinch of sea salt
    • Pinch of black pepper
    Instructions
    1. Cut the rind off the watermelon and cut into medium-sized cubes (about ½-inch).
    2. Peel the cucumber, if you prefer, and cut into similar sized cubes.
    3. 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.
    4. Combine these ingredients in a large bowl.
    5. 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.

    What’s your favorite summer salad? Let me know in the comments!

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    Watermelon Mojito Salad | stupideasypaleo.com

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    47 thoughts on “Watermelon Mojito Salad Recipe

    1. 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.

      1. 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.

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    3. 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.

    4. 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!

        1. 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 ๐Ÿ˜‰

    5. 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!

      1. 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!

    6. 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!

      1. Rhonda…you are a genius. Freeze pops of watermelon mojito salad = YES! I love it. So glad you shared that.

    7. 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!

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    9. 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!!! :)

    10. 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.

    11. 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…๐Ÿ˜๐ŸŽ‰

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