Cashew Free Crisp Watermelon Cucumber Mint Salad
Sweet, cool, and impossibly refreshing, this summer salad is the kind of dish that disappears fast at any table. Juicy watermelon cubes meet crisp cucumber slices in a light apple cider vinegar and olive oil dressing that lets the natural flavors shine without weighing anything down. A handful of torn fresh mint lifts the whole bowl with a bright, herby finish that makes every bite feel like a breeze. Tree nut allergies can make navigating pre-made salads and restaurant dishes genuinely stressful, but this one is built entirely from whole, simple ingredients with zero hidden surprises. That short 10-minute rest before serving is the secret move — the watermelon releases its juice, the dressing mingles in, and the flavors deepen beautifully. It comes together in minutes and requires almost no effort, making it perfect for a weeknight side or a backyard gathering centerpiece.
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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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