Coconut Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and fragrant torn mint all tossed in a bright, simple dressing. The combination of apple cider vinegar and extra-virgin olive oil keeps things light and tangy without masking the natural sweetness of the fruit. A drizzle of raw honey is optional, but it adds a subtle floral note that really ties everything together. Many store-bought salad dressings and packaged fruit salads sneak in coconut-derived ingredients, so making this one from scratch means you know exactly what's in the bowl. The short rest at room temperature before serving is the secret step — it lets the watermelon release its juice and the flavors bloom into something that tastes far more intentional than the effort involved. This is the kind of dish that disappears fast at a backyard gathering, and honestly, it's just as good eaten straight from the bowl on a hot afternoon.
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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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