AIP Friendly Crisp Watermelon Cucumber Mint Salad
Juicy watermelon cubes, crisp English cucumber, and a handful of torn fresh mint come together in a salad that feels like pure summer in a bowl. The simple dressing — extra-virgin olive oil, apple cider vinegar, a pinch of sea salt, and an optional drizzle of raw honey — ties everything together without a single ingredient that would raise a red flag on an elimination protocol. That's actually the beauty of this one: it requires zero substitutions or workarounds, because every component is naturally compliant right out of the gate. Following a strict autoimmune protocol often means giving up the bright, crowd-pleasing dishes you used to love, but this salad proves that's not always the case. A short 10-minute rest before serving lets the watermelon release its juice and the flavors deepen, so patience pays off here. It serves four and comes together in minutes, making it an easy win for a weeknight side or a backyard gathering where you'd rather spend time with people than hovering over the stove.
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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.
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