#BBQWeek: Watermelon, Cucumber and Jalapeno Salad


Disclaimer: This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

It's Day 2 of #BBQWeek hosted by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. This week more than 20 bloggers are sharing recipes with you, perfect for your next grilling adventure or BBQ. Our awesome sponsors; Adams Extract and Spice, Not Ketchup and Michigan Asparagus have also offered up some really cool stuff that you can enter to win. Scroll down to find the rafflecopter and make sure you enter! 

I’ve been impatiently waiting for watermelons to come into season since like March. We had a hint of a few warm days back then that made me start thinking about spring and summer and all of the wonderful produce that is offered. Of course, the cold weather came back and hung on like a toddler in the middle of a tantrum for quite too long, but the warm weather is finally here and watermelon is in season enough that I’ve been buying it every week.

I popped into the grocery store down the street the other weekend for a tomato and saw that they had seedless watermelon for 48 CENTS A POUND! I snatched up half a melon and hurried home to get it sliced up. As I was cutting it up, a thought crossed my mind. “I wonder if I could make a salad with watermelon and share it as part of the BBQWeek recipes.”

I typed in “watermelon salad” into Pinterest and first saw an image showing watermelon with cucumber and jalapeno. I didn’t even bother to open up the recipe and check out the ingredients, I had all of those on hand and thought I should make my own version.

Watermelon, Cucumber and Jalapeno Salad
Source: Cookaholic Wife
Servings: 4 servings
Printer Friendly

    • 4 cups seedless watermelon, cut into cubes
    • 1 large English cucumber, thinly sliced
    • 1 large jalapeno, seeded and minced
    • 1 tsp apple cider vinegar
    • 1 tsp sugar (or sugar substitute)
    • 1 tbsp lemon zest
    • salt, to taste


1. Toss all of the ingredients in a large bowl to combine.
2. Refrigerate for at least 1 hour before serving.
3. Will keep in the fridge for 3-4 days. 

This salad was everything I was expecting it to be. It's light, refreshing, slightly spicy and perfect for those hot summer days. 

Enter below to win awesome prizes!

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

                        #BBQWeek Recipes

See what the bloggers served up Tuesday for #BBQWeek

Chipotle Chicken Kabobs by The Freshman Cook
  Crunchy Cool Coleslaw by Jolene's Recipe Journal
  Grilled Chicken Asparagus Salad by Everyday Eileen
  Hamburger & Hotdog Spiedini Hoagies by A Kitchen Hoor's Adventures
  Smoky Date Pork Chops by Cindy's Recipes and Writings


  1. I'm so ready for good summer watermelon! I'm saving this recipe!

  2. Spicy and cooling at the same time! Sounds delish.

  3. Such a great salad! Combining watermelon, cucumber and jalepano is awesome. Love mixing sweet and spicy. Yummy!


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