Dairy Free Crisp Watermelon Cucumber Mint Salad
Few summer dishes hit as hard as this one — juicy watermelon, cool cucumber, and bright mint come together in a bowl that looks stunning and tastes even better. The light dressing of extra-virgin olive oil and apple cider vinegar lets the fresh produce shine without weighing anything down, and that optional drizzle of raw honey adds just enough sweetness to make the whole thing pop. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it's effortlessly clean from the start. Letting the salad rest for ten minutes before serving is the secret move: the watermelon releases its juice, the flavors meld, and you end up with something that tastes like it took way more effort than it did. Torn mint scattered throughout gives each bite a fresh, herby lift that keeps you going back for more. Serve it at a backyard cookout, alongside grilled proteins, or honestly just eat it straight from the bowl — no judgment here.
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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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