Watermelon Cucumber Jalapeño Salad
August 18, 2026 · Recipe by Yay! For Food
Cubed watermelon, crunchy cucumber, and a little jalapeño with lime, basil, and sea salt — from Yay! For Food. Six ingredients, no cooking.
This is Marie’s Yay! For Food salad — watermelon and cucumber with a little heat, no cheese. For the same fruit with feta, mint, and a honey-lime dressing, see Watermelon Salad with Feta, Cucumber, and Mint.
CSA tips: Seed the jalapeño (or use half) if you want milder heat; skip it entirely for spice-sensitive eaters. English or Persian cucumbers don’t need peeling. Mint stands in for basil. It keeps overnight — drain a little juice before serving if it weeps.
Watermelon Cucumber Jalapeño Salad
Seedless watermelon cubes, sliced cucumber, and diced jalapeño tossed with lime juice and zest, basil, and a pinch of sea salt. Recipe by Marie at Yay! For Food — chill at least an hour so the flavors settle.
Ingredients
- 4 cups seedless watermelon, rind removed and cubed
- 3 cups English cucumbers (mini cucumbers work well), sliced
- 1 jalapeño pepper, seeded and diced
- 1 lime, juice and zest
- 2 tbsp fresh basil (or mint), sliced
- Small pinch of sea salt
Method
- Prep the watermelon, cucumber, jalapeño, lime, and basil. Add everything to a large bowl with a pinch of sea salt and toss gently to combine.
- Cover and refrigerate at least 1 hour so the flavors meld. Serve cold.
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