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Watermelon Mint Salad with Pickled Rind

Watermelon Mint Salad with Pickled Rind

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 1 salad 1x
  • Category: Salad
  • Method: Tossing
  • Cuisine: Plant Based
  • Diet: Kosher


Watermelon Mint salad with Pickled Rind isa refreshing and unique combination of flavors. I love how it brings together the natural sweetness of watermelon with the tanginess of pickled rind and the refreshing taste of mint. I added plant based feta for creamy tanginess and sliced almonds for crunch. It’s a perfect dish for those hot summer days when you’re craving something light and cooling.


Units Scale

For the Pickled Rind

  • 2 cups watermelon rind, julienned
  • 2 tablespoons apple cider vinegar
  • 1 tabespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon whole coriander seeds

For the Dressing

  • 1/4 cup balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon canola or avocado oil

For the Salad

  • 4 ounces sweet and crunchy lettuce mix
  • 4 cups watermelon, cut into 1/2-inch cubes
  • 1 cup mint, chopped
  • 1/2 cup green onion, sliced
  • 8 ounces (plant based) feta
  • 1 cup sliced almonds (can be toasted if preferred)
  • Additional mint leaves and almonds for garnish


For the Pickled Rind

  1. Remove the watermelon from the rind.  Using a sharp paring knife, remove the light green part of the rind from the dark green peel.  Cut it into julienne strips.
  2. Place the rind strips in a small bowl.  Add the vinegar, sugar, salt and coriander and stir to combine.  
  3. Cover and let rest for at least 15 minutes to allow all the pickling flavors to blend.

For the Dressing

  1. In a small bowl or measuring cup, whisk together the balsamic vinegar, granulated sugar, and oil.
  2. Set aside. 

For the Salad

  1. Place the lettuce greens in a large bowl.  Add the diced watermelon. 
  2. Remove the pickled rind from the pickling liquid and add to the bowl.
  3. Add in the mint, green onion, feta and almonds.  Toss to combine.
  4.  Toss with the dressing, or serve the dressing on the side – the salad is great even naked.
  5. Serve garnished with additional almonds and fresh mint leaves.


I actually served this salad using new sand toys that I bought a the dollar store.  It was a super fun way to bring summer to the table.

You can serve the salad with the dressing on the side.  I did.  If you prefer a dressed salad add it, if not…totally up to you.

If the whole watermelon rind thing seems overwhelming, you can leave it out.  The salad will still be great, just not fabulous.


  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 4.2 g
  • Sodium: 306.8 mg
  • Fat: 14.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 13.9 g
  • Fiber: 2.2 g
  • Protein: 9.4 g
  • Cholesterol: 168.3 mg
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