Hazelnut Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and bright mint all tossed in a light apple cider vinegar dressing that somehow makes everything taste even more like itself. The short rest before serving is the secret move here: the watermelon releases its natural juice and mingles with the dressing to create a light, almost pooling vinaigrette at the bottom of the bowl that you'll want to spoon up. A drizzle of raw honey is optional but adds a subtle floral sweetness that ties the whole thing together beautifully. Every ingredient in this salad is naturally free from tree nut concerns — no sauces, no dressings, no pantry staples that might carry hidden allergen warnings. It's the kind of dish that looks stunning on a table with almost zero effort, and it comes together in minutes with nothing more than a knife and two bowls. Serve it immediately after that 10-minute rest for peak texture and flavor before the cucumber softens.
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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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