About this recipe
This spicy watermelon basil salad is one of my favorite recipes. Have you ever tried watermelon in a salad or prepared like this with chile and onion? This watermelon salad can be ready in 15 minutes or less.
Why WILL you LIKE THIS spicy WATERMELON basil SALAD?
The flavors of this salad will hook you on the first bite. It’s a simple salad that fits any summer menu, ideal as a side dish or appetizer. This salad pairs well with pasta salads, burgers, or Mediterranean dishes like falafels or green bean salad. If you’re hesitant to eat this salad, try watermelon with a pinch of salt, gradually adding other ingredients like lemon and salt until you’re ready for this watermelon salad.
INGREDIENTS
- Watermelon
- Red onion. If the onion has a strong bite, soak it in ice water.
- Serrano chili. For a milder flavor, use jalapeños.
- Fresh Basil, julienned. You can substitute with fresh mint leaves or cilantro.
- Lemon or lime juice
- Almonds. Substitute with cashews or pumpkin seeds.
HOW TO MAKE THIS Spicy Watermelon Basil Salad?
In a large salad bowl, carefully mix all the ingredients and drizzle with the lime-olive oil mix.
Cut the watermelon into large cubes, then the chili and onion into slices, and chiffonade the basil into thin strips.
Toast the almonds with a bit of olive oil.
Mix the olive oil and lemon juice, and season with salt.
Give this recipe a twist
- Add thinly sliced cucumbers to the spicy watermelon salad
- Finish with crumbled feta cheese, use vegan feta if needed.
- For an extra citrusy bite, add lemon or lime zest.
Spicy Watermelon Basil salad
Ingredients
- 6 cups watermelon diced
- 1/4 red onion thinly sliced
- 1 serrano chili thinly sliced
- 1/4 cup basil julienned
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 cup chopped almonds
Instructions
- Mix the almonds with one tablespoon of olive oil and a pinch of salt. Put them in the toaster oven or a pan to roast a bit for about 5 min.
- The almonds are ready when they start to release their aroma. Be careful not to burn them.
- In a small bowl mix the lemon juice and the rest of the olive oil, season with salt.
- In a large bowl mix the watermelon (being careful not to break it), with basil, serrano pepper, and onion.
- Add the lemon and olive oil dressing. Serve and finish it with the roasted almonds and a pinch of salt. Serve immediately.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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