Citric Acid Free Crisp Watermelon Cucumber Mint Salad
Few summer dishes hit as hard as this one — juicy watermelon, cool cucumber, and fragrant torn mint come together in a bowl that looks stunning and tastes even better. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, sea salt, and a touch of raw honey, which keeps things bright without leaning on lemon juice or any citrus fruit that can be a hidden trigger for those avoiding citric acid. Apple cider vinegar does the heavy lifting here, adding just enough tang to balance the natural sweetness of the watermelon without overwhelming the delicate flavors. After a quick ten-minute rest, the watermelon releases its juice and mingles with the dressing into something that feels almost like a light, refreshing pool of flavor at the bottom of the bowl. It's the kind of salad that disappears fast at a backyard gathering, and nobody will guess it was designed with a specific dietary need in mind. Serve it immediately after that rest period for the best texture — crisp cucumber, tender watermelon, and pops of cool mint in every bite.
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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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