Spicy Watermelon Salad

Top view of Spicy Watermelon Salad on a white platter on a white marble background.
Prep Time: 
40 minutes prep time
Number of Servings: 
serves 2
Recipe Source: 
From Well + Good by Alexia Brue + Melisse Gelula ($29.99, Clarkson Potter, 2019), Photo Credit: Johnny Miller


For the Dressing:

  • 1 small grapefruit (preferably red)
  • 1 small jalapeño, seeded and thinly sliced
  • Pinch sea salt

For the Salad:

  • 1 small bunch watercress
  • 1 small bunch arugula
  • 2 cups coarsely cubed watermelon
  • 1 medium avocado, pitted, peeled, and sliced
  • 4 mint sprigs, coarsely chopped
  • 1 Tbsp olive oil
  • Fresh lime juice
  • Slivered almonds (optional)
  • Pink Himalayan salt


  1. Make dressing: Roll grapefruit back and forth on a cutting board and then cut it into quarters. Use your hands to squeeze juice of grapefruit into a small bowl. Add jalapeño and sea salt. Set aside for at least 20 minutes to allow heat of jalapeño to infuse grapefruit dressing.
  2. Meanwhile, make salad. On a large serving platter, arrange watercress and arugula so they cover most of platter. Add watermelon and layer avocado slices on top.
  3. Gently strain grapefruit dressing over salad, reserving jalapeños, being sure to cover watermelon and avocado but not drown watercress. Place jalapeños around edges of platter.
  4. Sprinkle mint over top and finish with a drizzle of oil, a squeeze of lime juice, almonds (if using), and a pinch or two of pink Himalayan salt. Serve immediately.
Nutrition Info: 
387 Calories, 10 g Protein, 39 g Carbohydrates, 12 g Fiber, 26 g Total fat (3 g sat), 643 mg Sodium, ★★★★★ Vitamin C, K, Folate, ★★★★ Vitamin B6, E, ★★★ Vitamin A, B2 (riboflavin), Calcium, Magnesium, Phosphorus, Potassium, ★★ Vitamin B1 (thiamine), B3 (niacin), Iron, Zinc