Low Iodine Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and bright mint come together in a salad that feels like a breeze on a hot day. The simple apple cider vinegar and olive oil dressing ties everything together without overpowering the natural sweetness of the fruit. For anyone navigating iodine restrictions, this kind of recipe is a genuine win: no seafood, no dairy, no iodized salt, and no processed ingredients that might sneak in unwanted additives. Fine sea salt stands in as the seasoning here, which is the smart swap that keeps this dish on the safe list. A drizzle of raw honey is optional but adds a subtle floral note that makes the whole bowl feel a little more special. The ten-minute rest before serving is worth every second — the watermelon releases its juice into the dressing and the flavors bloom into something that tastes far more composed than the effort involved. Serve it at a backyard gathering or alongside a simple weeknight meal and watch it disappear fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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