Watermelon Blueberry Salad without Honey (2024)

By: Amy Katz · Published: Jul 12, 2018 · Last modified: Jun 13, 2023

Refreshing summer Watermelon Blueberry Salad with lime, mint, and pure maple syrup is a delight to both the eyes and the taste buds. Enjoy it for breakfast, as a side dish or snack, or for dessert. It's easy to make in 15 minutes with only 5 ingredients!

Nothing says summer quite like watermelon. While it's hard to beat the feeling of biting into an ice cold wedge of this fruit, it's also delicious when combined with other ingredients.

Inspired by my recipe for watermelon, tomato, and basil salad, this watermelon fruit salad features blueberries, lime, and mint.

Vegan Watermelon Blueberry Salad the perfect combination of sweet, juicy, and tart. Try it on its own any time of the day, or serve it as a side dish with your favorite seasonal dishes. Plus it's perfect for picnics and potlucks.

Ingredients

• Watermelon (Choose seedless, if available. If you have extra after preparing this salad, you can use it to make a refreshing sugar-free sparkling watermelon beverage.)
• Fresh blueberries
• Fresh lime (both the zest and the juice)
• Pure maple syrup (a natural vegan alternative to honey)
• Fresh mint leaves

Variations

This recipe is very versatile and can be customized to suit your tastes. For variety, add in any of the following ingredients you like for additional flavor and texture:

• Baby spinach
• Vegan feta cheese, either store-bought or make your own tofu feta
• Sliced English or Persian cucumbers
• Fresh basil leaves
• A drizzle of olive oil
• A few pinches of salt and/or chili powder

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See Also

12 Frozen Vegetable Recipes for Budget-Friendly Meals You'll LoveLabor Day Weekend Recipes & What to Cook This SeptemberEating and Drinking in Faro, Portugal | Everyday Food BlogChocolate Quinoa Bark {Two Ingredients!} - WellPlated.com

No more boring meals for you!

Instructions

To make this easy watermelon blueberry salad, first cut up the watermelon into cubes.

I used to use a melon baller to prep watermelon for fruit salad, but I felt like I was wasting a lot of the fruit. Then I learned this easy method for cutting it into spears from Five Little Chefs.

1. Cut the watermelon in half lengthwise. Place it cut side down. Slice it lengthwise, then crosswise, approximately every 2 inches.
2. Separate the cut fruit into spears.

Then to make the salad, take each spear and cut in into cubes. Place them in a large bowl with the blueberries, lime zest, lime juice, maple syrup, and mint leaves.

While you can use your fingers or a knife to tear or chop the mint, I like to use herb scissors. This inexpensive gadget is great for quickly cutting fresh herbs while preventing bruising and discoloration.

Serving suggestions

• For breakfast, enjoy this watermelon blueberry salad as a side with scrambled silken tofu and crispy air fried home fries.
• For lunch or dinner, try it with baked chickpea veggie burgers or lemon orzo with chickpeas and asparagus.
• For easy summer entertaining, offer it with other potluck favorites like black eyed pea and corn dip, Middle Eastern bean salad, and easy brown rice salad.

Storing

Leftover fruit salad can be refrigerated in an airtight container for 2 to 3 days. However, some of the liquid will release from the fruit, so you may enjoy it best the first day. Freezing is not recommended.

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