6 cups watermelon cut into small chunks or scooped with a melon baller
1 or 2 cucumbers, cut lengthwise into four strips, seeds removed, and then cut across into small even chunks
Pour the lime juice in a large mixing bowl and whisk in the honey and unrefined sea salt. Add the jalapeño peppers and parsley to a mini food processor and process until finely chopped.
Add the jalapeno-parsley mixture to the lime marinade.
Add the watermelon, cucumber and grapes to the bowl with the lime juice; gently toss to coat. Refrigerate and marinate for a minimum of five hours, tossing occasionally so the marinade reaches all ingredients for maximum flavor.
Serve chilled. Enjoy!
This salad tastes best if you take extra care to cut the watermelon and cucumber the same size.