Watermelon, Jicama and Cucumber Salad

This Watermelon, Jicama and Cucumber Salad is a light, crisp and refreshing choice for hot summer days. It combines juicy watermelon, crisp jicama and cool cucumber with a bright lime-honey dressing, salty feta and fresh mint for an ideal contrast of flavors and textures. It’s quick to assemble, makes a colorful side for barbecues and picnics, and travels well for potlucks or beach days.

This recipe balances sweet, tart and savory elements while keeping preparation minimal — no cooking required. The salad is best served chilled and tossed just before serving so the watermelon and cucumber stay crisp. Below you’ll find ingredient measures, simple instructions, nutrition highlights and helpful tips for variations and storage.

Recipe Details

Yield: 6 servings
Serving size: 1 cup
Total time: 15 minutes
Calories: 113 per serving

Ingredients

Dressing

Juice from 1 lime
2 tablespoons olive oil
2 teaspoons raw honey
1/8 teaspoon kosher salt
Freshly ground black pepper, to taste

Salad

2 cups cubed watermelon
2 cups peeled and cubed jicama
1 large cucumber, peeled, seeded and cubed
1/4 cup thinly sliced red onion
2 ounces cubed or crumbled feta cheese
1 tablespoon chopped fresh mint leaves

Instructions

In a large bowl, whisk together the lime juice, olive oil, honey, salt and freshly ground black pepper until well combined.
Add the cubed watermelon, jicama, cucumber and thinly sliced red onion to the bowl. Toss gently to coat all pieces evenly with the dressing.
Add the feta and chopped fresh mint. Gently toss just until combined, taking care not to break up the watermelon pieces.
Serve immediately or chill for up to 30 minutes before serving. Toss again just before serving to redistribute the dressing.

Nutrition Highlights (per serving)

Calories: 113 kcal
Carbohydrates: 12 g
Protein: 2 g
Fat: 6.5 g
Fiber: 3 g
Sugar: 7 g
Sodium: 133 mg

Tips and Variations

Here are simple ways to adapt this salad to your taste or what you have on hand:

Make it heartier by adding cooked shrimp or grilled chicken for a light main course.
Swap the feta for crumbled goat cheese for a creamier, tangier flavor.
For more heat, add a small amount of finely diced jalapeño or a pinch of red pepper flakes to the dressing.
If jicama is not available, use a firm pear or thinly sliced radish as an alternative crunchy element.
Replace honey with agave or a touch of maple syrup to keep the dressing vegan.

Make-Ahead and Storage

You can prepare the dressing up to two days ahead and refrigerate it in a sealed container. Store the chopped ingredients separately in airtight containers for the best texture. Combine and toss with the dressing just before serving; assembled salad will keep in the refrigerator for up to 24 hours, but textures will be crispest when enjoyed the same day.

Serving Suggestions

This salad pairs beautifully with grilled fish, chicken or a summer BBQ spread. It also works well as a bright first course or a side at a picnic. For a composed plate, serve with a scoop of chilled quinoa or farro on the side to add whole-grain bulk.