Carrageenan Free Crisp Watermelon Cucumber Mint Salad
Few summer dishes are as effortlessly refreshing as this one — juicy watermelon, cool cucumber, and bright torn mint all tossed in a simple olive oil and apple cider vinegar dressing. The short rest before serving is the secret move here: the watermelon releases its natural juice, which mingles with the dressing and turns the whole bowl into something almost drink-worthy. Avoiding carrageenan can be trickier than it sounds, since the additive hides in everything from bottled dressings to flavored vinegars, but this recipe sidesteps all of that by building its own clean, two-ingredient dressing from scratch. Every component is whole and unprocessed, so there's nothing to second-guess on a label. A drizzle of raw honey is optional but adds a gentle floral sweetness that plays beautifully against the vinegar. This is the kind of salad that disappears fast at a cookout or works just as well as a quiet lunch on a hot afternoon.
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)
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!