Go Back
–+ servings

Save now, cook later.

We'll email this post to you, so you can come back to it later!

Watermelon Salad
Print Recipe
5 from 5 votes

Watermelon Peach Salad with Basil, Pumpkin Seeds and Lime Vinaigrette

Watermelon & peach salad is the perfect summer staple! Grab these in-season fruits for a yummy beach-perfect lunch.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4
Author: Jenné Claiborne

Ingredients

  • 4 cups seedless watermelon cubed
  • 1 cup tomatoes diced the same size as watermelon pieces
  • 2 peaches sliced 1/4 inch thick

Lime Vinaigrette

  • 2 limes juiced
  • 1 tsp coconut nectar or agave
  • 1 dash sea salt
  • 1/4 cup extra virgin olive oil
  • 1 handful basil whole or chiffonade
  • 1/4 cup toasted pumpkin seeds

Instructions

  • Place the watermelon, peaches and tomatoes in a large mixing bowl.
  • Make the lime vinaigrette by adding the ingredients, minus the olive oil to a blender or food processor. Blend, and slowly pour in the olive oil.
  • Drizzle about 1/4 cup of the vinaigrette onto the salad, stir in basil and half of the pumpkin seeds. 
  • When serving, drizzle a bit more of the dressing onto the salad, and garnish with more seeds.

Notes

Recipe Pro Tips:
  • Don't add all the dressing at once. Drizzle the remaining dressing over the salad just before serving for the freshest flavor. Adding it in two parts will allow the salad to marinate in the flavors of the vinaigrette without the watermelon breaking down and getting mushy.

Nutrition

Calories: 239kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 26mg | Potassium: 418mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1463IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg