Low Sugar Crisp Watermelon Cucumber Mint Salad
Few things hit harder on a hot day than a bowl of juicy watermelon and cool cucumber, and this salad delivers exactly that kind of effortless refreshment. The dressing is just olive oil, apple cider vinegar, and a pinch of sea salt — nothing processed, nothing sweetened beyond what nature already put in the fruit. That optional teaspoon of raw honey is the only added sweetener in the entire recipe, and it's completely skippable if you're keeping things strict, since ripe watermelon brings more than enough natural sweetness on its own. Torn fresh mint scattered throughout lifts the whole bowl with a bright, herby note that makes it taste far more composed than the prep time would suggest. A short ten-minute rest before serving is the secret step — it lets the watermelon release its juices and allows the vinegar and olive oil to meld into a light, glossy dressing that coats every piece. This is the kind of dish that works as a side at a backyard cookout or a light lunch all on its own, and it comes together in one bowl with zero fuss.
About FigFig 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
- 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
- 1 tsp raw honey (optional)
Can be omittedraw honey
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!