This hydrating Vegan Watermelon Salad with Mint combines juicy watermelon, sweet blueberries, and a hint of spice, all topped with crumbled dairy-free feta for a savory, protein-rich twist. Fresh mint and lime brighten every bite. Did you know that watermelon helps protect your skin from UV rays naturally? A refreshing, no-cook dish created by a Registered Dietitian.
You might also enjoy this Skin Nourish Watermelon Smoothie and my Watermelon Juice with Chia Seeds.
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👩🏼🌾 Ingredients & Health Benefits
Below are some notes about the ingredients from me, as an expert in nutrition.
- Watermelon is hydrating and rich in lycopene, a powerful antioxidant linked to heart and skin health.
- Blueberries are packed with flavonols-antioxidants that support brain and heart health.
- Tofu feta adds plant-based protein and calcium without saturated fat. (See the ingredients below.)
- Mint contains menthol, which may help relax digestive muscles, aiding in digestion. It also adds a refreshing flavor without extra calories.
- Lime provides vitamin C and helps enhance iron absorption from plant foods.
- Pistachios contribute healthy fats, fiber, and potassium for heart and metabolic health.
For the Tofu Feta:
- Super-firm tofu is a rich source of protein, providing essential support for muscle and bone health.
- Lemon juice provides vitamin C, which helps the body absorb plant-based iron.
- Apple cider vinegar may help support healthy blood sugar levels after meals.
- White miso adds savory flavor and contains gut-friendly fermented nutrients.
- Garlic powder has been shown to improve arterial function.
- Dried oregano brings antioxidants and bold Mediterranean flavor.
- Nutritional yeast adds savory cheesy flavor while providing B vitamins, protein, and fiber.
See the printable recipe card below for quantities.
🫐 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Tofu feta: Use store-bought vegan feta in place of homemade if short on time.
- Blueberries: Swap with blackberries, sliced strawberries, or grapes.
- Pistachios: Try pumpkin seeds, sunflower seeds, or chopped almonds.
- Mint: Fresh basil or cilantro can be used for a different herbal flavor.
- Tajin seasoning: Replace with a mixture of 1 teaspoon chili powder, ¼ teaspoon paprika, and a pinch of salt.
- Lime: Lemon juice can be used, though lime offers a brighter, more tropical taste.
- Extra Virgin Olive Oil - Add 1 to 2 tablespoons for a polyphenol boost and richness, if desired. (See here for a list of the highest-polyphenol options.)
📝 Tips for Making Vegan Watermelon Salad with Mint
These additional tips will help you get the best results from this recipe.
- Cut the watermelon into large 1-inch cubes or bigger to keep it from getting mushy and watery when mixed.
- Zest the lime directly over the bowl using a fine grater-this catches all the aromatic oils right where they belong. If using olive oil, choose one rich in polyphenols for added antioxidant benefits.
- Crumble the tofu feta for more even flavor throughout the salad, or leave it in cubes if you prefer a chunkier texture.
- Mix the salad gently to avoid breaking down the fruit and herbs.
Vegan Watermelon Salad Recipe
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Ingredients
- 4 cups cubed watermelon (about 1 inch cubes)
- 1 cup blueberries or blackberries or chopped grapes or strawberries
- ⅓ cup chopped fresh mint leaves
- 1 large lime zest and juice
- 1 tablespoon Tajin seasoning (see notes)
- ⅓ cup chopped pistachios or pumpkin seeds*
- 5 ounces Tofu Feta or vegan feta of choice (optional-see below)
- Salt or salt substitute to taste
Optional Tofu Feta:
- 16 ounces super firm tofu or pressed extra-firm tofu, small dice (cubes)
- 1 tablespoon white miso mellow miso or chickpea miso
- 2 tablespoons lemon juice plus more as needed
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 teaspoon oregano
- ½ cup water
Instructions
Optional tofu feta (make ahead if using):
- Whisk the miso into the water until fully dissolved.
- Combine the dissolved miso in water, lemon juice, apple cider vinegar, garlic powder, dried oregano, and nutritional yeast in a medium storage container with a tight-fitting lid.
- Add one-half of the tofu cubes and mix well. Reserve the remaining cubes in a separate airtight container.
- Marinate for at least two hours or overnight. Add the remaining tofu cubes as you use up the others.
For the watermelon salad:
- Combine: In a large bowl, combine the cubed watermelon, blueberries, and chopped mint.
- Zest the lime directly over the bowl, then squeeze in the juice.
- Sprinkle in the Tajín seasoning (or chili powder and paprika), and add a pinch of salt.
- Optional: Drizzle with olive oil if using, and toss everything gently to combine without breaking the fruit.
- Crumble the tofu feta over the salad for more even flavor, or leave it in cubes for a bolder bite. (Use one-half of the tofu feta recipe for 5 ounces.)
- Top with chopped pistachios just before serving for crunch.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
✔️ Storage & Serving Tips
Store the salad in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, but the watermelon will release moisture over time, so it's best enjoyed fresh.
Keep the tofu feta and pistachios separate until serving if prepping in advance to maintain texture.
🙋🏽♀️ Recipe FAQs
Look for a watermelon that feels heavy for its size, with a creamy yellow field spot (where it rested on the ground)-that's a sign it ripened on the vine. A dull, matte skin (not shiny) and a deep hollow sound when tapped also suggest it's sweet and juicy inside.
Leftover watermelon is great for watermelon smoothies, fruit salads, or blending into a nourishing chia seed juice or popsicles. You can also freeze it in chunks for a refreshing snack or use it in a chilled gazpacho or salsa.
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Let me know your thoughts on Vegan Watermelon Salad with Mint Leaves by leaving a ⭐️ rating below or sharing it on Instagram.
Mars says
#lovesit highly recommend 🙂
Nisha Melvani, RDN says
So happy to hear! Thank you so much!
Deborah Dormand says
Fabulous!! I feel very healthy after eating this !! Ty from the bottom of my heart ❤️
Nisha Melvani, RDN says
So happy to hear! I love this way of eating watermelon. Thank you.
America says
So refreshing for the pool party we had. Everyone loved it. Didn’t use tofu since I didn’t have on hand and I topped it with walnuts. Delicious
Nisha Melvani, RDN says
Love the addition of walnuts! So glad you enjoyed this watermelon recipe! Thank you.
Helen says
Hi Nisha
Iam so grateful that I found you .This watermelon recipe so delicious I have tried a few more .all outstanding. I appreciate your nutritional/educational knowledge. I look forward to trying out all your recipes. I subscribed to your platforms. So happy I did🥰💐.
BTW what do you of sprouting seeds .Also if someone who has a compromised immune system should they eat sprouts .my sister likes the sprouts ( growing them at home ) what is your opinion?
Thank you Nisha
Sincerely
Helen
Nisha Melvani, RDN says
So happy you are here! I have a new sprouting kit coming soon with a discount for my audience. I place my sprouts in hot water right after sprouting and before storing. This will be a safer option and increases the nutrients in some cases like with broccoli sprouts!
Tari A says
I’m getting ready to make this and for tofu feta, ingredients listed don’t include lemon juice, but directions do. How much lemon juice?
Nisha Melvani, RDN says
I am so sorry! Just added it!