Watermelon and Strawberry Salad

Total Time: 10 minutes | Serves 4-6


  • 1 pint strawberries
  • 1 mini seedless watermelon
  • 6-8 Fresh basil leaves, divided
  • 1 ½ Tbsp honey or agave nectar
  • 1 Tbsp freshly squeezed lime juice
  • 1 tsp lime zest
  • Pinch of salt


  1. In a large mixing bowl, whisk together honey or agave, lime juice, lime zest and a pinch of salt.
  2. Stack 3 basil leaves on top of each other and chiffonade (roll together like a cigar and thinly slice), then add to the mixing bowl.
  3. Cut stem from strawberries, then cut berry in half and add to a large mixing bowl.
  4. Cube watermelon and add to the large mixing bowl. Need some guidance? Check out steps 5-10. Otherwise, skip to step 11.
  5. Slice watermelon in half lengthwise - start in the center and insert the knife perpendicular to the watermelon, press down to cut one side, then flip it around and cut into the other side. Tip: add a damp towel under your cutting board to prevent it from sliding around.
  6. Slice each half in half again lengthwise so you end up with four quarters.
  7. Slice the watermelon cross-wise, cutting all the way to the bottom of the flesh, but not through the skin.
  8. Cut the watermelon lengthwise, to the bottom of the flesh but again not through the skin.
  9. Follow the curve of the rind with your knife, just where the red watermelon flesh turns white, on both sides.
  10. Now, you should have cubes of watermelon! Remove them with your hands, or just dump them into the large bowl.
  11. Toss all ingredients gently to coat.
  12. Optional: chill for one hour before serving. Top with goat cheese (if desired) and more fresh basil before serving.

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