This refreshing Watermelon Basil Salad combines the juiciness of watermelon, the subtle tanginess of lemon juice, the aromatic freshness of basil, and a hint of chili powder’s kick.
» You might also like this Healthy Baked Cod with Mango Salsa and 25 Low-Carb Labor Day Weekend Recipes.
I couldn’t be more addicted to this salad. It’s a light, low carb salad that’s bursting with an incredible mix of sweet, sour, and spicy flavors – it’s the perfect summer salad that you can serve with anything.
As a bonus, it only takes 15 minutes of prep time and requires no cooking, making it as convenient as it is delicious. You can even use some of the basil growing in summer garden.
It’s packed with watermelon, which is not only low in carbs but also loaded with vitamins A and C. The basil adds a touch of earthiness, while the lemon juice and chili powder create a wonderful blend of tang and spice, making every bite a mouthwatering explosion of flavors.
Ingredients You Need
- Watermelon – For the easiest preparation, buy seedless watermelon and cut it into 1/2-inch cubes, or buy pre-cubed watermelon for an even easier preparation.
- Lemon juice – It’s always best to use fresh lemon juice when possible.
- Fresh basil leaves – For this recipe, I use Sweet Basil or Genovese Basil because that’s what’s growing in my garden. Use any type you like. It will need to be cut in a chiffonade. Roll the leaves up together and slice in thin strips.
- Chili powder – mild to hot, to your preference
- Salt – The salt can be adjusted to your tastes. I think it brings out amazing flavor in the watermelon.
How to Choose Watermelon
When it comes to selecting watermelon, always go for a ripe one for the best taste. It should feel heavy for its size, and when tapped, it should have a deep, hollow sound. The bottom part of the watermelon, also known as the field spot, should be a creamy yellow color, which indicates that the watermelon is ripe and sweet.
You can use any type of watermelon – red, yellow, or orange – as long as it’s ripe and juicy. I find it best to use seedless watermelon because it’s much more pleasant to eat the salad without having to worry about spitting out the seeds.
How to Make Watermelon Basil Salad
Add the watermelon cubes to a large serving bowl.
Spritz the lemon juice over the watermelon and stir or toss to mix. This helps to elevate the sweetness of the watermelon while also preventing it from turning brown.
Sprinkle the chiffonade basil, salt, and chili powder over the watermelon. Toss gently to evenly coat the watermelon cubes.
Cover the serving bowl and refrigerate for at least 30 minutes, or longer if you can wait. This marination time helps to mingle the flavors together, intensifying the overall taste of the salad.
Additions to Try
This salad is quite easy to make, with just 4 ingredients. However, you can get a little more creative, if you want, and add more ingredients. Here are a few things you might try:
- Crumbled or cubed feta cheese
- Cucumbers – sliced or cubed
- Blueberries
- Avocado
- Arugula or spinach (here’s our version of this salad)
- Different types of spices, like a lemon-pepper seasoning, Elote seasoning (which you can find at Trader Joes), or Tajin.
How to Store
This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days if covered tightly. Just make sure to stir it before serving again to distribute the flavors that may settle at the bottom of the bowl.
You’ll find that the watermelon starts to lose it’s crunch after a day or so. If you don’t plan to eat it all in one sitting, it would be best to make the salad in batch sizes that you do think you will consume at once. Watermelon stays crunchy and nice for 5-7 days before you’ve cut it from the rind.
Frequently Asked Questions
Can I use other types of melons for this recipe?
Yes, you absolutely can! This recipe is quite versatile. You can substitute watermelon with other types of melon such as cantaloupe or honeydew. Just keep in mind that each type of melon will bring a unique flavor profile to the salad.
Can I make this salad in advance?
Yes, you can prepare this salad in advance. However, it is recommended to consume it within 2 days of preparation to enjoy the freshness of the ingredients. Remember to refrigerate it in a tightly covered bowl and give it a good stir before serving.
What can I pair this Watermelon Basil Salad with?
This salad makes a fantastic accompaniment to grilled dishes, like chicken or fish. It’s also a delightful contrast to spicy foods, thanks to its sweet and refreshing nature. Of course, it’s equally delicious when eaten on its own as a light and healthy snack or meal.
YOU MIGHT ALSO LIKE
Pin it! If you liked this recipe please share it on Pinterest so others can find it too. We always appreciate your support! Follow us on Pinterest and Facebook to keep up on what we’re cooking up.
Watermelon Basil Salad
Ingredients
- 4 cups (608 g) watermelon cut into 1/2-inch cubes
- 2 teaspoons (7 ml) lemon juice
- 1/4 cup (6 g) fresh basil leaves chiffonade
- 1/4 teaspoon (0.5 g) chili powder mild to hot
- 1/4 teaspoon (1.5 g) salt
Instructions
- Add the watermelon cubes to a large serving bowl. Spritz the lemon juice over the watermelon and stir or toss to mix.
- Sprinkle on the chiffonade basil, salt and chili powder. Toss to coat.
- Cover and refrigerate for 30 minutes or longer to marinate.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.