Lykkers, are you ready to spice up your summer with a refreshing salad? Imagine a dish that combines the juicy sweetness of watermelon with a fiery kick, a creamy dressing, and a crunch that keeps you coming back for more.

Inspired by the genius of True Food Kitchen, this Spicy Watermelon Salad is about to become your new go-to. Whether you're hosting a barbecue or just treating yourself to a light lunch, this salad is a burst of flavor that’s as easy to make as it is delicious. Let’s dive in!

What’s amazing about this salad is its flexibility. It’s a fruit salad with a veggie twist, making it a versatile side or a light meal. The creamy mango vinaigrette is the secret, offering a bright, slightly smoky flavor that ties everything together. Topped with crunchy Marcona almonds, nutty sesame seeds, and a touch of flaky sea salt, this salad is a textural delight. Can’t find Calabrian peppers? No problem—red pepper flakes work too, though they lack the same wow factor. Ready to make it? Here’s how!

Ingredients

3 cups watermelon, cut into 1-1 ½ inch cubes (about 1 small melon, seedless preferred)

1 cup cucumber, cut into 1-inch chunks (Persian or English cucumber recommended; for regular cucumber, peel in strips for a striped look)

½ cup cherry or grape tomatoes, halved (or bite-sized heirloom tomato pieces)

½ large ripe avocado, cut into ½-1 inch cubes (optional, but adds creaminess)

1-2 Tbsp finely chopped Calabrian peppers ($7-$10 for a 10.6 oz jar of Divina brand on Amazon; substitute with red pepper flakes if needed)

3-4 Tbsp Creamy Mango Vinaigrette (recipe below)

2-4 Tbsp chopped Marcona almonds (Trader Joe’s sells a 6 oz bag for $5.99; or use toasted slivered almonds)

2 pinches flaky sea salt (Maldon brand, $6 for 8.5 oz, enhances flavor)

1-2 sheets roasted seaweed snacks, crumbled (gimMe brand, $2 for a pack, optional)

1 tsp sesame seeds (optional, for a nutty finish)

Creamy Mango Vinaigrette

1 ripe mango, peeled and pitted (about 1 cup of flesh, fresh or frozen)

¼ cup olive oil (extra v for best flavor)

2 Tbsp apple cider vinegar (Bragg’s brand recommended)

1 Tbsp Dijon mustard (Maille brand, $4 for 7.5 oz)

½ tsp salt (adjust to taste)

¼ tsp black pepper (freshly ground if possible)

Directions

- Make the Vinaigrette: In a blender, combine the mango, olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper. Blend for 30-60 seconds until smooth and creamy. Taste and adjust seasoning if needed. Set aside in a small bowl or jar. Prep time: 5 minutes.

- Prep the Base: In a large mixing bowl, gently toss together the watermelon cubes, cucumber chunks, halved cherry tomatoes, avocado cubes, and chopped Calabrian peppers. Be careful not to mash the avocado. This takes about 5 minutes.

- Dress the Salad: For a stunning presentation, transfer the mixture to a serving platter and drizzle 3-4 Tbsp of the vinaigrette over the top. For a quick mix, add the dressing to the bowl and toss lightly until everything is coated. Adjust with more peppers for heat or dressing for sweetness. Prep time: 5 minutes.

- Garnish and Serve: Divide the salad between two plates. Sprinkle each with 1-2 Tbsp chopped Marcona almonds, a pinch of flaky sea salt, crumbled seaweed, and a light dusting of sesame seeds. Total time: 20 minutes from start to finish.

Serving Suggestions

This salad shines as a light meal for two—pair it with grilled tofu ($2/block at most stores) or flaky white fish like cod (about $10/lb). It’s also a fantastic side for summer picnics or barbecues, complementing smoky grilled veggies or spicy dishes. For a fun twist, serve it chilled in a hollowed-out watermelon half for a wow-worthy presentation!

Conclusion

This Spicy Watermelon Salad is more than just a dish—it’s a summer vibe! With its juicy watermelon, fiery peppers, creamy dressing, and crunchy toppings, it’s a flavor explosion that’s quick to whip up and impossible to resist. Perfect for a hot day or a casual gathering, it’s a recipe you’ll want to make again and again.

What did you think, friends? Did you swap in any fun ingredients—like maybe some feta crumbles or a different nut? Share your twists and experiences in the comments below—we’d love to hear how you made it your own. Happy cooking, and enjoy every delicious bite!