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–+ servings

Summer Salad with Pickled Watermelon and Maple Lime Dressing

Author: Madly Delicious
This Summer Salad with Pickled Watermelon and Maple Lime Dressing is bright, refreshing, and full of flavor. Quick-pickled watermelon, grilled corn, avocado, and cherry tomatoes come together with a tangy-sweet maple lime dressing for a salad that’s equal parts fresh and satisfying. Great as a light meal or sunny side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Quick Pickled Watermelon (overnight recommended) 6 hours
Total Time 6 hours 25 minutes
Course Salad
Cuisine Modern-Inspired
Servings 2 - 4 (depending on portion size)

Ingredients
  

Quick Pickled Watermelon (Small Batch, Inspired by My Original)

  • 1 cup diced watermelon (1" pieces)
  • ⅓ cup apple cider vinegar
  • 3 tbsp water
  • 1½ tbsp sugar
  • Pinch of salt

Salad:

  • 5 cups (7 ounces) mixed greens (I used a Romaine & Chicory lettuce blend)
  • ¾ cup cherry tomatoes, sliced in half
  • 1 large avocado, sliced
  • 1 large grilled ear of corn, kernels removed
  • ¼ cup sunflower seeds, unsalted
  • 1 cup of the quick-pickled watermelon (above)

Maple Lime Dressing:

  • 1 ½ tbsp lime juice
  • 1 ½ tsp Dijon mustard
  • 1 tbsp pure maple syrup
  • ¼ cup oil (grapeseed, avocado or olive oil)
  • Salt & pepper, to taste

Instructions
 

  • Quick Pickle the Watermelon: In a small bowl or jar, combine 1 cup diced watermelon, ⅓ cup apple cider vinegar, 3 tablespoons water, 1½ tablespoons sugar, and a pinch of salt. Stir to dissolve the sugar. Cover and refrigerate for at least 6 hours, preferably overnight.
  • Grill the Corn: Shuck 1 ear of corn and grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred. Let cool, then slice the kernels off the cob.
  • Make the Dressing: In a small bowl, whisk together 1½ tablespoons lime juice, 1½ teaspoons Dijon mustard, and 1 tablespoon maple syrup. Slowly drizzle in ¼ cup oil while whisking until emulsified. Season with salt and pepper to taste. Set aside.
  • Assemble the Salad: In a large bowl, combine 5 cups mixed greens, ¾ cup cherry tomatoes, 1 sliced avocado, grilled corn kernels, and ¼ cup sunflower seeds.
  • Add the Pickled Watermelon: Drain and add 1 cup of the quick-pickled watermelon to the salad.
  • Dress and Serve: Drizzle with the maple lime dressing and toss gently to coat. Divide into bowls and serve. Makes 2 mains or 4 side salads.

Notes

Pickled Watermelon
This small-batch version gives you crisp, briny cubes ready for salad without needing a full jar. Inspired by my original recipe here.
Storage
Keep the remaining quick-pickled watermelon in brine for up to 2 weeks, or store drained for 5–7 days.
Variations
Swap grilled corn for cucumber or red onion. Add herbs like mint or basil for freshness.
Make-ahead
Pickle watermelon and grill corn ahead; store separately and assemble at mealtime.

Nutrition

Serving: 1 servingCalories: 292kcalCarbohydrates: 15.33gProtein: 4.18gFat: 25.81gSaturated Fat: 2.803gPolyunsaturated Fat: 12.589gMonounsaturated Fat: 8.812gSodium: 147mgPotassium: 578mgFiber: 5.4gSugar: 7.61gVitamin A: 2298IUVitamin C: 16.5mgCalcium: 44mgIron: 1.6mg
Keyword avocado salad, citrus dressing, creative salad ideas, cruncy vegan salad ideas, fresh salad recipe, healthy salad, maple lime dressing, pickled watermelon, refreshing salad, summer salad, summer salads, watermelon salad
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