Chili Lime Cucumber Noodles on Salted Watermelon with Mint & Basil

Created by Laura Wright
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Chili lime cucumber noodles with salted watermelon is a perfect summer lunch. This dish is super simple to make, light, and flavourful.

An overhead shot of some cucumber "noodles" mixed with arugula, herbs, and avocado, all tangled up on top of a wedge of watermelon with pumpkin seeds and a sprinkle of chili.
An overhead shot shows watermelon, cucumber, and herbs on a cutting board.
Two images show cucumber being "noodled" with a julienne peeler and a basil plant growing out of the ground.


IT IS. So hot. We celebrated the first weekend of summer pretty hard, so some fresh fare is much needed this week. So that we can go about the day a little lighter, a little more energetic, and a little more hydrated. Maybe even sleep a tiny shred better!

So yeah. This week’s been a little more quiet and calm with plenty of fresh food. I’ve been sinking into a lovely new magazine called Good Company in the mornings (when it’s still cool + lovely) with coffee or an earl grey, and I happened to stumble onto a little piece on the Green Kitchen Stories crew and some of their favourite kitchen items. There was a charming drawing of this little notched peeler. I scanned over the description and saw “life changing,” sort of half believing it… But seriously? If you spend a five’r on anything this summer, maybe you should make it a julienne peeler. If you follow me on Instagram, you know I’m all about #fancyladylunch with noodle-y vegetables lately. It just feels so irresistibly clever. A couple seconds of peeling and you have a bowl full of noodles that won’t make your stomach feel grossly full. The flavour building potential is kind of neat too. Lots of possibility.

In the magazine there’s a beautiful zucchini noodle and pesto dish, but I’ve been feeling these cucumber ones the most. They’re so hydrating and crunchy. A little sweetness, chipotle powder for heat, plenty of salt, pepper and lime juice. There’s barely a slick of oil and heaps of arugula, mint and basil. Avocado and pumpkin seeds fill the tangle out. Then you toss the whole thing and drop it on top of a sea-salted wedge of cool watermelon, which acts like a dessert-y afterthought when the noodles are gone, all completely juicy from the salt and extra lime. I kind of feel refreshed just talking about it. Anyway, summer! Days of beaches, bike rides and walking out back to pick dinner at the end of it all. Go after it, friends :)

Two images show a bowl full of cucumber "noodles" with herbs and spices and a wedge of watermelon on a plate with basil and flaky salt on top.
An overhead shot of some cucumber "noodles" mixed with arugula, herbs, and avocado, all tangled up on top of a wedge of watermelon with pumpkin seeds and a sprinkle of chili.

Chili Lime Cucumber Noodles on Salted Watermelon with Mint & Basil

No ratings yet
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 slices watermelon, about 1 inch thick
  • 2 tablespoons lime juice, divided
  • chipotle chili powder, to taste
  • big pinch flaky sea salt
  • 1 english cucumber, peeled into noodles with a julienne peeler
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon agave nectar
  • 2-3 handfuls baby arugula
  • 2 sprigs mint, leaves chopped
  • 2 sprigs basil, leaves chopped
  • 1 ripe ripe avocado, peeled, pitted and diced
  • ¼ cup pumpkin seeds
  • ground black pepper, to taste

Equipment

  • Spiralizer or Julienne Peeler

Notes

  • If you don’t have a julienne peeler, just use a regular vegetable peeler for some beautiful ribbons of cucumber instead. Also, when making the noodles, I usually stop just short of the center where all of the seeds are.

Instructions

  • Place the watermelon wedges on two plates. Sprinkle them with a bit of the lime juice, some salt and chipotle powder. Set aside.
  • Combine the cucumber noodles in a large bowl with the remaining lime juice, more salt + chipotle powder, olive oil, honey/agave, arugula, mint and basil. Toss to evenly mix. Divide the noodles between the 2 plates, placing them on top of the watermelon. Garnish the noodles with the avocado, pumpkin seeds and some fresh pepper. Serve with lime wedges if you like. Eat immediately.


26/06/2013 (Last Updated 03/08/2023)
Posted in: gluten free, grain-free, nut free, quick, raw, salad, salty, sour, summer, sweet, vegan

40 comments

Recipe Rating




  • amy

    Your site is really beautiful

  • Marsha

    Looks delicious

  • Beth

    I made this tonight and added fresh snap peas from the garden! Terrific recipe! I have so many cucumbers in the garden this year that it is always great to come up with new ways to serve them! Thanks…..

  • hannah

    I made this last night and it was sooo delicious! Thank you! I’m so glad to have found your blog, I made the teriyaki eggplant as well and the creamy broccoli salad from last year (which has SUCH an addictive dressing!). I can’t wait to make this particular recipe again though, I think I might add a cup of black beans next time too! You have such a talent!

  • Elenore Bendel Zahn

    Miss Laura. Came by to say – YOU ARE AMAZING!!!!!

  • Katie

    You’ve totally sold me on the julienne peeler! After a recent struggle with a mandoline will trying to make zucchini noodles, I was wondering how anyone ever got such perfect strips.

  • Joanne Giberson

    Your Lime Cuke salad was perfect for lunch on a hot day. I loved it!!

  • hungryandfrozen

    Well. Guess who now wants a julienne peeler. I must say, I’m huddled by the heater as I read this but LONG for juicy, icy cucumber and watermelon all of a sudden.

  • Rachel Brady

    I need to get me one of those little tools. This is downright revolutionary! I’m all over it! x

  • Courtney

    You’re blowing my mind with the preparation of the watermelon in this dish. I’m definitely going to be using it in more savory ways this summer, that is if I don’t pop it all in my mouth first! I’ve always seen those little julienne peelers and wondered if they were worth it…definitely heading out to buy one this week.

  • Jen

    This really is delicious and was so refreshing after a day of too much sun and humidity. I’m allergic to avocado but wanted a soft, creamy component, so I decreased the salt and crumbled in some feta and that worked wonderfully.

  • annie

    I made this dish last night for a cooking club and everyone loved it! The chipotle powder packs a punch but the cucumber and watermelon really mellows it out. Really interesting flavor combination. Thanks for the great recipe!

  • Lana

    going out and getting one of these julienne peelers asap! i went to a raw vegan restaurant last week and had raw pad thai. so delicious (and FILLING!). since then i have been wondering exactly what tool they use to achieve these dishes. thanks for this! from an southern ontario friend ;)

  • Amy Creighton

    This not only looks stupendous, it IS!!!! Incredibly delicious! Thank you for your creativity!

  • Kara

    Um…I just devoured this for dinner and it’s amazing! It’s a little crazy how good it is–thanks for sharing the wealth.

  • Dana

    Love love LOVE this post! Will be trying this soon :)

  • Lindsey

    So clever to use cucumber instead of zucchini. I am totally digging the fact that the cucumbers are cool, crunchy, and a bit watery – sounds so fresh.

  • Kate

    I am loving issuu, and all the amazing magazines to be found on there. Admittedly, I could fill my house with a hundred print subscriptions, lazily paging through them and drowning in their content, but the online options make an easier place for me to visit without adding to the visual clutter of them laying around. Lord knows I have enough already.

    I haven’t jumped on the raw veggies as noodles bandwagon, but this recipe just might push me in that direction because this just looks far too amazing to ignore. I do need to find that tool as well.

  • Hannah

    Watermelon with salt and chili takes me straight to Mexico. Yes. Cucumber noodles are new to me, but can’t wait to try. Sounds refreshing indeed.

  • amy

    This looks delish…and exactly what I feel like eating on this hot and humid NYC night!
    Beautiful photos too!

  • Marta @ What Should I eat for breakfast today

    It was super hot over here as well, unfortunately it’s reining now. I like the idea of cucumber noodles and watermelon salad as well. It must be refreshing.

  • Zita

    What an interesting combination! Watermelon with salt, wow! Beautiful photos and stunning recipe! It is a “must try” one! :)

  • Ashley

    this is the best looking recipe I have seen in a long time! well done, can’t wait to make it.

  • Andrea

    #nextlevel

  • sara forte

    you’re amazing. this is incredible. I have been resisting one of those y-peelers for so long is efforts to not collect a lot of tools, but I can’t resist anymore, you make it look TOO good.

  • Margarita Larrazabal

    the combination of summer abundance in this dish is so lovely… the coolness of these summer fruits/veggies/herbs, the crunch of seeds, the noodles, the fullness of avocado, and the the sweet-salty-spicy seasonings… it’s everything i love!

  • Ashley

    Marry me? This is so amazingly creative. Too bad I demolished the entire watermelon I had in 1.5 days. Must replenish! I’ve blended watermelon + cucumber before into a juice-smoothie [try it!] which was awesome, so I know these flavors will totally work. Also, LOVE the photo of you sitting in the grass. Gorgeous.

  • petal and plume

    way to use the best of summer’s bounty! this recipe is fabulous
    xx

  • Christina

    I love zucchini noodles in the summer but I never thought to make cucumber noodles. My zucchini noodles tend to get a bit “wet” when I spiralize them so I’m definitely going to try these out. They look delicious!

  • Alex

    We picked up one of those peelers after Love&Lemons mentioned it — it’s incredible! Adding shredded carrots to salads is about 500 times more fun than chopped :)

    Happy Summer!

  • Kelly Brisson

    This is so lovely, Laura. I’ve vowed to get all the ingredients (including the peeler)and make it ASAP. xo

  • Jen @ Savory Simple

    You are officially my newest blog crush. Stunning work here!

  • Amanda

    Yum, this looks amazing! I never would have thought to julienne cucumbers for noodles. Officially on the must make list.

  • Cyndi

    Your Photos Are GORGEOUS as is this Recipe…..Thanks Again!

  • Harriet

    Oh – this just looks so. good. Summers get pretty hot here (in Australia, where it’s winter at the moment), so this recipe is going straight to the top of my summer recipe list! I love the idea of salty limey watermelon at the end!

  • thelittleloaf

    I am LONGING for summer to arrive here in the UK – eating beautiful salads, seasonal fruit, ODing on asparagus (while it lasts)but still no sunshine! Maybe July will be our month and if it is, I’m eating this for lunch. I’ve made noodles with courgettes before but never cucumber – definitely something to try!

  • Suzanne

    Beautiful post! I love noodle veggies :)

  • Emma Galloway

    LOVE this recipe so much!!! Everything about it screams summer. Yum. I bought one of those julienne peelers about 10 years ago in some dodgy back-street shop in Thailand and always wished I had bought more. Thankfully they are pretty easy to come by nowadays without having to make a trip to Thailand… although who am I kidding, a trip there sounds wonderful to escape winter down-under ;-)

  • Alissa @ Big Eats tiny kitchen

    Yum!!! Love salted watermelon. Love cucumber noodles. Genius combo!!! Looks like the perfect summer meal.