Lactose Free Crisp Watermelon Cucumber Mint Salad
Few summer dishes hit quite like the combination of juicy watermelon, cool cucumber, and fresh mint all tossed together in a light, bright dressing. The apple cider vinegar and olive oil vinaigrette adds just enough tang to balance the natural sweetness of the fruit, while a touch of raw honey (totally optional) deepens the flavor without overpowering it. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works. Letting the salad rest for a few minutes before serving is the secret move; the watermelon releases its juice and mingles with the dressing to create something that tastes way more intentional than the effort involved. Torn mint leaves scattered throughout give every bite a little herbal lift that makes this feel genuinely refreshing rather than just another fruit bowl. It's the kind of dish that disappears fast at a cookout or works just as well as a solo lunch on a hot afternoon.
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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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