Honey Free Crisp Watermelon Cucumber Mint Salad
Few salads are as instantly refreshing as this one — juicy watermelon, cool cucumber, and bright mint come together in a bowl that practically tastes like summer itself. The dressing is beautifully simple: a quick whisk of extra-virgin olive oil, apple cider vinegar, and a pinch of sea salt that lets the produce shine without overpowering it. Because the raw honey listed in the recipe is marked optional, it's easy to leave it out entirely and still get a perfectly balanced, naturally sweet result from the fruit itself. That small swap is all it takes to make this completely free of any bee-derived sweeteners, no substitutions or specialty ingredients required. After a short rest at room temperature, the watermelon releases its juices and mingles with the tangy dressing in the most satisfying way. Serve it straight away for the best texture — crisp cucumber against yielding, juicy melon is a combination worth protecting. It works as a light starter, a cookout side, or an afternoon snack that feels a little more special than it has any right to be.
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)
Can be omittedraw honey
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!