Low Sodium Crisp Watermelon Cucumber Mint Salad

Total time25 min

Prep time15 min

Cook time0 min

Low Sodium Crisp Watermelon Cucumber Mint Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

6 cups seedless watermelon, cut into ¾-inch cubes
Fresh Seedless Watermelon Mini Watermelon Seeded Whole Watermelon Organic Mini Seedless Whole Watermelon Red Seedless Watermelon
See all
1 english cucumber, halved lengthwise and thinly sliced
¼ cup fresh mint leaves, torn
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp raw honey (optional)

Instructions

1
Add the watermelon cubes and sliced cucumber to a large mixing bowl.
2
In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and honey, if using, until combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!