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A fresh and vibrant strawberry watermelon salad with a honey-lime dressing, featuring juicy watermelon, sweet strawberries, fresh mint, and a light, naturally sweet and tart dressing. Perfect for summer, BBQs, or as a refreshing snack.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups seedless watermelon, cut into bite-sized cubes
  • 2 cups fresh strawberries, hulled and halved or quartered to match watermelon size
  • 1/4 cup fresh mint leaves, torn or chiffonade
  • Juice of 1/2 lime
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • A pinch of sea salt

Instructions

  1. Choose ripe but firm watermelon and deep-red fragrant strawberries.
  2. Cut the watermelon into uniform bite-sized cubes.
  3. Hull the strawberries and halve or quarter them to match the watermelon size.
  4. Let the watermelon rest on paper towels or drain briefly in a colander to remove excess juice.
  5. Put all the fruit into a large salad bowl.
  6. Tear or chiffonade the mint leaves, reserving most to add just before serving.
  7. In a small bowl, whisk the fresh lime juice and honey (or maple syrup) until smooth.
  8. Taste the dressing and adjust sweetness or acidity with more honey or lime as needed.
  9. Pour about three-quarters of the dressing over the fruit.
  10. Sprinkle a tiny pinch of sea salt over the fruit.
  11. Toss the fruit gently until evenly coated.
  12. Chill the salad in the refrigerator for 15–20 minutes to let flavors meld.
  13. Add the reserved torn mint and any optional crunchy or creamy toppings (such as crumbled feta, nuts, seeds, or sliced cucumber) right before serving.

Notes

Use watermelon that sounds hollow when tapped and strawberries that are deep red and fragrant for best flavor., Tearing or chiffonading the mint instead of finely chopping helps avoid bruising and dark spots., Dress in stages to keep the salad from becoming soggy or oversweet., For make-ahead, prep the fruit and dressing separately and toss together up to 20 minutes before serving to maintain freshness., Leftovers keep well in an airtight container in the fridge for up to 2 days but expect softer texture and some liquid., Add variations such as chopped cucumber for crunch, a pinch of chili flakes for zing, or fresh basil in place of mint for a twist.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 cup per serving
  • Calories: Approximately 70 calories per serving
  • Fat: 0.2 g per serving
  • Carbohydrates: 18 g per serving
  • Protein: 1 g per serving