Watermelon, spring onion, and Mint Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant watermelon, spring onion, and mint salad is the ultimate refreshing vegan dish for warm summer afternoons. Combining the juicy sweetness of ripe watermelon with the savoury crunch of spring onions and a hint of heat from fresh jalapeño, it offers a sophisticated balance of flavours. The addition of fresh garden herbs brings a fragrant lift, making it a standout side dish for any seasonal gathering or alfresco lunch.
Naturally hydrating and light, this colourful salad is a wonderful way to enjoy seasonal produce. The simple champagne vinegar dressing adds a delicate tang that cuts through the sweetness without overpowering the fruit. Serve it alongside grilled skewers or as a palate-cleansing starter for a healthy, plant-based meal that is as beautiful to look at as it is to eat.
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Ingredients for Watermelon, spring onion, and Mint Salad
1200ml 3/4- to 1-inch cubes seeded watermelon
240ml chopped spring onions
45ml chopped fresh mint
3 tablespoons chopped fresh Italian parsley
1 1/2 tablespoons finely chopped seeded deveined jalapeño chillies
60ml olive oil
2 tablespoons Champagne vinegar
How to make Watermelon, spring onion, and Mint Salad
Combine watermelon, spring onions, mint, parsley, and chillies in large bowl.
Whisk oil and vinegar in small bowl to blend. Pour dressing over watermelon mixture; toss to coat. Season salad generously with salt and pepper.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 janvier 2026 | Publié à l'origine
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UK recipe editors
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UK recipe editors
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