Eosinophilic Esophagitis Friendly Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get more refreshing than this — juicy watermelon, cool cucumber, and bright fresh mint come together in a salad that feels like a reward on a hot day. Every ingredient here is straightforward and whole, which matters enormously when you're navigating a condition that demands careful attention to what goes into your food. There are no hidden triggers lurking in a complicated sauce or a processed dressing mix — just olive oil, apple cider vinegar, sea salt, and a touch of honey whisked together into something clean and genuinely delicious. The short rest time before serving is a small but smart step that lets the watermelon release its natural juices and lets the flavors bloom without any extra fuss. It's the kind of dish that proves eating within tight dietary boundaries doesn't mean settling for boring — this salad is vibrant, colorful, and genuinely crowd-pleasing. Serve it as a light side or a standalone snack, and don't be surprised when everyone at the table reaches for seconds.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!