Juicy watermelon, lime, mint and honey with a chili kick—bright, quick and perfect for summer; top with feta or jalapeño.
# What You'll Need:
→ Fruit & Herbs
01 - 1 small seedless watermelon, approximately 4 cups cubed
02 - 1/2 cup fresh mint leaves, torn or thinly sliced
→ Dressing
03 - 1 large lime, zested and juiced
04 - 2 tablespoons honey or agave syrup
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon flaky sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
08 - 1/2 cup crumbled feta cheese (optional; omit for vegan)
09 - 1 small jalapeño, thinly sliced (optional)
# How to Make It:
01 - Trim and halve the watermelon, remove rind and seeds if present, then cut into roughly 1-inch bite-sized cubes. Transfer the cubes to a large mixing bowl.
02 - Add the torn or thinly sliced mint leaves to the bowl with the watermelon and gently fold to distribute evenly.
03 - In a small bowl, combine lime zest, lime juice, honey or agave, chili powder, flaky sea salt, and black pepper; whisk until well blended and slightly emulsified.
04 - Drizzle the dressing over the watermelon and mint, then toss gently with a large spoon or spatula until all pieces are evenly coated.
05 - Transfer the dressed mixture to a serving platter or individual bowls. Scatter crumbled feta and sliced jalapeño over the top if using.
06 - Serve immediately for the freshest texture and flavor, or refrigerate for up to 1 hour to serve chilled; avoid extended chilling to prevent watering out.
