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watermelon peach salad 165950934

Sunny California Watermelon Peach Salad

A juicy watermelon peach salad with mint and lime, ready in 10 minutes. Perfect for California summer BBQs, picnics, or a refreshing snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Salads
Cuisine: American
Calories: 65
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups seedless watermelon, cubed
  • 2 ripe peaches, sliced into wedges
  • 1/4 cup fresh mint leaves, chopped
  • 1 tablespoon freshly squeezed lime juice about half a lime
  • 1/4 teaspoon flaky sea salt
  • 1/4 cup crumbled feta cheese optional
  • 1/4 cup red onion, thinly sliced optional
  • 1/2 medium cucumber, thinly sliced optional

Method
 

  1. In a large mixing bowl, lightly toss together the cubed watermelon and peach slices until evenly distributed.
  2. Scatter the chopped mint over the fruit, then drizzle with lime juice and sprinkle with sea salt. Gently toss again to coat everything evenly.
  3. If you're including any of the optional add-ins, fold them in with a gentle hand just until combined, being careful not to crush the fruit.
  4. Cover the bowl and refrigerate for 10 to 15 minutes to let the flavors meld, then serve chilled.

Nutrition

Calories: 65kcalCarbohydrates: 16gProtein: 1.4gFat: 0.4gSodium: 150mgFiber: 2gSugar: 14g

Notes

Use ripe but slightly firm peaches so they hold their shape during tossing.
For a dairy-free or vegan version, simply skip the feta or use a plant-based crumble.
Add a pinch of chili powder or Tajin for a spicy-sweet kick.
Store leftovers in an airtight container in the fridge for up to 2 days; drain any accumulated juice before serving.
Chop the mint just before using to keep its bright color and flavor.
To make ahead, combine the fruit and dressing, but wait to add mint and optional toppings until just before serving.
Avoid over-tossing the salad, as watermelon can break down and become mushy.

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