Spicy Watermelon Wedges with Spiralized Pickled Onions

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Spicy Watermelon Wedges with Spiralized Pickled Onions

Watermelon wedges spiced with chili powder and cayenne pepper, topped with spiralized pickled onions, and served with a dairy free avocado crema are the perfect summertime appetizer.

Spicy Watermelon Wedges with Spiralized Pickled Onions

If you make my salmon fish taco bowls and have extra avocado crema, make these Spicy Watermelon Wedges and serve then with the leftover crema (it’s the same recipe!)

But seriously, if you’re having taco or margarita night and are bored of serving the same old chips and guacamole spread, serve these watermelon wedges instead!

Spicy Watermelon Wedges with Spiralized Pickled Onions

These watermelon wedges are topped with spicy chili powder and cayenne pepper for a spicy bite that pairs perfectly with the sweet and hydrating watermelon – and of course, the creamy-but-dairy-free crema!

I’m always looking for more entertaining appetizers, and these are it! If you love a good cheese and wine party, why not make it a spicy watermelon wedge and margarita party?

Spicy Watermelon Wedges with Spiralized Pickled Onions

Now you can – with this recipe! The pickled onions give the watermelon a nice tart kick, but if you’re running low on time, ditch the onions and make these as wedges – or even as fries!

The avocado crema is a staple recipe in my life – I drizzle and dip it with everything. Definitely bookmark this one! Same thing with these quick-pickled spiralized onions – just spiralize your onions and place them in a bowl with honey, salt, and vinegar and keep tossing them while you make the rest of the recipe. Before you know it, your onions are soft and pickled!

Watch our video to learn how to spiralize an onion using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Spicy Watermelon Wedges with Spiralized Pickled Onions

Prep Time20 mins
Total Time20 mins


  • For the watermelon:
  • 1 seedless baby watermelon cut into 1" thick wedges
  • 1.25 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • kosher salt
  • For the onions:
  • 1/2 cup apple cider vinegar
  • 1 tablespoon honey
  • 1.5 teaspoons kosher salt
  • 1 small red onion Blade A, noodles trimmed
  • For the crema:
  • 1 ripe avocado peeled, pitted
  • 1.5 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste


  • In a medium bowl, whisk together the vinegar, honey, and salt. Add the onions, toss and set aside. Toss the onions every 5 minutes for 15 minutes at least.
  • Set the watermelon slices on a serving tray. In a small bowl, stir together the chili powder, cayenne, and kosher salt. Sprinkle over the watermelon.
  • In a food processor, add the avocado, lime, and cilantro and process until smooth. With a spoon, place a dollop on each watermelon wedge and with the back of the spoon, spread it on the wedges. Top with pickled onions and serve.

Spicy Watermelon Wedges with Spiralized Pickled Onions

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carol says:
I have made this recipe at least six times this summer for various parties and every time it gets rave reviews! it's dairy free, refreshing, sweet/salty/sour savory and has a little heat. all of the different colors make this an eye-popping appetizer. even my cilantro adverse friends have loved it! I also put mango spears with a little sprinkle of the chili mixture on the plate for even more color and flavor. Thank you for the recipe!!
Carly Glazer says:
Sounds delicious! Thanks for sharing!

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
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1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

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the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

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~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
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~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

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search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe