Brazil Nut Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon cubes, cool cucumber slices, and fragrant torn mint all tossed in a light apple cider vinegar and olive oil dressing. The combination of sweet, tangy, and herbal flavors is genuinely addictive, and the short rest time before serving lets everything meld into something that tastes way more intentional than the effort involved. A drizzle of raw honey in the dressing is optional but highly recommended if you want a subtle floral sweetness that ties the whole bowl together. This is the kind of salad that disappears fast at a backyard gathering or works just as well as a solo lunch on a hot afternoon. Every ingredient here is naturally free from tree nut concerns, so there's no label-checking or substitution stress — just straightforward, clean produce and pantry staples. Serve it immediately after that 10-minute rest so the watermelon juice mingles with the dressing at its peak, creating a light, almost brothy coating that makes every bite pop.
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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)
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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