This Vegan Watermelon Salad is beyond refreshing, simple to throw together, and the absolute perfect addition to any meal on a hot summer day. This salad is loaded with flavorful, hydrating ingredients like watermelon, cucumber, red onion, lime juice, and fresh herbs is both vegan and paleo-friendly.
This Vegan Watermelon Salad is loaded with hydrating, nutrient dense ingredients. It is so fresh and satisfying when the weather is hot and you are spending some time in the sun.
This recipe is the perfect thing to bring to backyard BBQ's, beach day picnics or just pair with some grilled protein on a weeknight when it is too hot to turn on the stove.
Ingredient Notes & Possible Substitutions
Seedless Watermelon - Any seedless watermelon will work but I like the mini variety because they will generally yield about 6 cups which is perfect for this recipe.
English Cucumber - English cucumber has a tender skin and does not need to be seeded. Regular cucumber can be used but should be peeled and seeded before being added to the salad. You will need about 1 whole large regular cucumber.
Herbs - You can opt to use all basil or all mint in this recipe. You could also substitute other herbs like cilantro or lemon basil. Use whatever you have on hand, can't get enough of or can find fresh and in-season.
Red Onion - One small shallot can be used in place of red onion, or you can omit the onion for a sweeter salad.
Vegan Feta - Vegan feta adds a tanginess to the salad but is totally optional (I generally prefer it without, but sometimes I will add it in if I am craving something a little different). If using, the feta should be added right before serving so that it doesn't get soggy. I like the Follow Your Heart brand.
Lime Juice - Use fresh lime juice instead of bottled juice. If you need to use a bottled variety, select a high quality option like Santa Cruz Organics.
Maple Syrup - Any liquid sweetener will work for this recipe including agave or honey. Honey is not considered vegan, so consider this if you are making this recipe to share with vegan friends.
Olive Oil - Avocado oil will work in place of EVOO.
How to Cube a Watermelon
To cut a mini seedless watermelon into cubes, start by washing the outside of the melon with mild soap and warm water and then rinse it off.
Begin cutting the melon into 1-inch thick rounds. Lay each round flat on a cutting surface and cut vertically into 1-inch thick strips. Cut the rind off from each strip and then dice into 1-inch cubes.
How To Make This Watermelon Salad
This Vegan Watermelon Salad is so simple and will take less than 15 minutes to pull together. Here's how to do it:
- Prepare the ingredients by first washing the rind of a mini seedless watermelon and dice the flesh into 1-inch cubes. Cut the English cucumber into quarters lengthwise and then dice into ½-inch pieces. Thinly slice the red onion and finely chop basil and mint leaves.
- Combined the dressing ingredients in a large mixing bowl and whisk together.
- Add the watermelon, cucumber, onion and herbs to the mixing bowl with the dressing a lightly toss to coat.
- Top with vegan feta (if using) and serve with an ice cold beverage in a lawn chair.
How To Store This Recipe
This salad will keep for 1-2 days in the fridge in an airtight container. It will be safe to eat for longer than that but the produce will become less turgid and lose color. If you're planning on storing the salad, wait to add the vegan feta (if using).
This salad is a very quick recipe so there really is not need to make ahead of time. Making the day of, and serving immediately is best for quality. You can also chill the salad for 30-60 minutes before serving to ensure it is refreshing and cold.
What to Serve with this Vegan Watermelon Salad
This salad is a great fresh side dish for lunch, dinner or a barbecue! Here are some ideas for pairing:
- Paleo pork ribs
- Grilled salmon or chicken
- Burgers or vegan burgers
- Grilled tofu or tofu kabobs
- Corn on the cob, Potato Salad, or Coleslaw
- Pulled pork or pulled jack fruit sandwiches
Recipe Tips
- Storing the watermelon in the fridge before making this recipe will ensure the salad is nice and cold without chilling. If you serve this recipe immediately, it will have the best texture.
- Jalapeños, strawberries, and other fresh summer ingredients make a great addition to this salad.
- If storing this watermelon salad, toss lightly before serving because the dressing and juice from the watermelon will settle on the bottom of the container.
Related Recipes
Did you try this Vegan Watermelon Salad? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Vegan Watermelon Salad
Equipment
- Knife
- Cutting board
- Large mixing bowl
- Whisk
Ingredients
- 6 cups Seedless watermelon, diced into 1-inch cubes about 1 mini seedless watermelon
- 1 cup English cucumber, diced about ½ English cucumber
- ½ cup Red onion, thinly sliced about ¼ small onion
- ¼ cup Basil, finely chopped
- ¼ cup Mint, finely chopped
- ¼ cup Vegan feta optional (omit for AIP)
Dressing
- 3 tablespoon Lime juice about 1.5 small limes juiced
- 1 tablespoon Maple syrup
- 1 tablespoon Extra virgin olive oil
- ¼ teaspoon Salt
Instructions
- Prepare the ingredients by first washing the rind of a mini seedless watermelon and dicing the flesh into 1-inch cubes (see blog notes for tips on cutting a watermelon). Cut the English cucumber into quarters lengthwise and then dice into ½-inch pieces. Thinly slice the red onion and finely chop the basil and mint leaves.
- Combined the dressing ingredients in a large mixing bowl and whisk together.
- Add the watermelon, cucumber, onion and herbs to the mixing bowl with the dressing a lightly toss to coat.
- Top with vegan feta (if using) and serve immediately or chill for 30-60 minutes before enjoying.
Leave a Reply