Emulsifier Free Crisp Watermelon Cucumber Mint Salad
Few summer dishes hit as refreshingly as this combination of juicy watermelon, cool cucumber, and fragrant torn mint. The dressing is beautifully stripped back — just extra-virgin olive oil, apple cider vinegar, a pinch of sea salt, and an optional drizzle of raw honey — which means every ingredient earns its place and nothing is hiding behind a processed additive. For anyone navigating emulsifier-free eating, store-bought dressings and even some vinaigrettes can be a minefield of lecithins and stabilizers, so making your own from scratch like this is genuinely liberating. The olive oil and vinegar come together with a quick whisk, coating the fruit and vegetables in a light, clean glaze that lets the natural flavors shine. Letting the salad rest for ten minutes before serving is a small but important step — the watermelon releases its juice, the mint perfumes everything, and the whole bowl becomes something greater than the sum of its parts. Serve it straight away after that rest and you get the perfect balance of crisp, juicy, and bright.
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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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