Watermelon Strawberry Salad

10 servings
1 hr


Summer is finally here and I couldn't be happier! One of my favorite parts about the summer other than the beach days and long summer days is the fresh produce, especially melon! Watermelon Strawberry Salad is light, refreshing, and the perfect side dish to all your summer meals. Sweet fruit is tossed in a honey lime dressing and sprinkled with mint before being served to your guests.

How to make this recipe

The first step in making this Watermelon Strawberry Salad is to cut up the melon. I personally like how a melon baller makes perfectly round melon spheres, but cubing the melon works fine too. Once the watermelon, cantaloupe, and honeydew melons are cut with a melon baler or cubed, quarter some strawberries and add to a large bowl with the melon.

Next, make a simple vinaigrette by mixing together honey, lime juice, and lime zest. Drizzle on top of the melon and strawberries than toss to coat. Lastly, finely chop some fresh mint to sprinkle on top right before serving. Enjoy!

Melon substitutions

I like the contrasting colors of red, pink, orange, and green from the variety of melon, but if you are not a big fan of one of the melon types in the recipe, just leave it out and add more of another. This recipe is really good with just watermelon and strawberries.

How to store

If you are serving within a few hours, place the salad in the serving bowl then cover with aluminum foil or plastic wrap until ready to eat. To store the salad for a few days, place the salad in an airtight container and store in the fridge for up to three days.

Looking for more easy summer side dish recipes? Make sure to check out this Lemon Asparagus Pasta Salad, Zucchini Fritters, and Arugula and Potato Salad.

Recipe details

  • 10  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 1 small seedless watermelon
  • 1 small cantaloupe
  • 1 small honeydew melon
  • 1 quart fresh strawberries
  • 1 tbsp honey (or maple syrup if vegan)
  • 1 lime
  • small handful of fresh mint


Cut the melons in half and scoop out any seeds in the center. Next, using a melon baller, create little balls by scooping out the melon flesh. Continue until all the melons are used up. If you do not have a melon baller, simply cut the melon into bize sized cubes.
Next, remove the green tops from the strawberries and quarter. If they are larger strawberries, cut them into bite sized pieces. Place the strawberries into the bowl with the melon.
Lastly, add the tablespoon of honey to a small bowl. Next, zest the lime and add to the bowl with the honey. Then juice the lime and add both to the same bowl. Give the dressing a gentle stir then drizzle over top of the melon and strawberries. Toss to coat.
Right before serving, fine chop the small handful of mint and sprinkle over top of the melon. Enjoy!


  • -Store in an airitight container in the fridge for up to 3 days
Love Chef Laura
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