Legume Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and fragrant torn mint all tossed in a bright, simple dressing. The combination of apple cider vinegar and extra-virgin olive oil keeps things light and lively, with just a touch of raw honey to round out the sweetness if you want it. Every ingredient here is clean and straightforward, which makes this a genuinely easy win for anyone navigating legume-free eating without wanting to sacrifice flavor or satisfaction. The short rest at room temperature is the secret move — it gives the watermelon time to release its juice and lets the dressing meld into something that tastes way more complex than the prep time suggests. Serve it immediately after that rest and you'll get the best of both worlds: crisp texture and deeply bright flavor. It works beautifully as a side at a backyard cookout or as a light standalone bite 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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