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Watermelon Cucumber Salad with Mint and Basil

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 8 to 12 (as a side)
Calories: 199kcal
Author: Nisha Vora


  • 4-5 cups cubed watermelon (seedless, or remove black seeds)
  • 2 medium English cucumbers (halved lengthwise, then sliced)
  • 2 medium Cara Cara oranges, segmented
  • 3 apricots, sliced into wedges
  • 1/4 cup fresh mint, thinly sliced + more to taste as needed
  • 1/4 cup fresh basil, thinly sliced + more to taste as needed
  • 2 cups arugula
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Sea salt and freshly cracked black pepper to taste
  • 1/4- 1/2 cup pitted Castelvetrano olives, sliced (depends on how much you like olives)
  • 2 medium ripe avocados, diced


  • Pat dry the cubed watermelon and the sliced cucumbers to remove excess water. This will help the salad be less watery.
  • Combine the cubed watermelon, sliced cucumbers, orange segments, sliced apricots, basil, mint, and arugula in a large serving bowl. Toss to combine.
  • In a small bowl, whisk together the lemon juice and olive oil until emulsified. Season to taste with sea salt and pepper. Drizzle on top of the salad and toss well to coat all the ingredients.
  • Add in the sliced olives and diced avocado and gently toss. Serve immediately.
    1. NOTE: I recommend (1) dressing only the amount of the salad you plan to eat within a few hours and (2) storing the rest of the salad without the vinaigrette, avocado, and olives. Otherwise, the salad can get too watery as it rests in the fridge.