Mushroom Free Crisp Watermelon Cucumber Mint Salad
Sweet, cool, and impossibly refreshing, this salad is the kind of dish that disappears fast at any summer table. Juicy watermelon cubes and crisp cucumber slices get tossed in a bright apple cider vinegar dressing with a drizzle of olive oil and a touch of honey, then finished with torn fresh mint that makes every bite feel alive. It's the sort of recipe that looks effortlessly impressive but comes together in minutes with nothing more than a bowl and a whisk. For anyone navigating a fungi-free diet, this one is a natural fit — every ingredient here is clean, plant-forward, and completely free of anything that could cause concern. That short rest at room temperature before serving is worth the wait; the watermelon releases its juice into the dressing and the whole salad transforms into something even more vibrant. Serve it straight away for the best texture, because the cucumber stays crisp and the mint stays bright when you don't let it sit too long.
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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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