Pescatarian 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 light dressing of extra-virgin olive oil, apple cider vinegar, and a touch of honey, then finished with torn fresh mint that makes every bite feel alive. The short rest before serving is the secret — the watermelon releases its juice and mingles with the dressing to create a bright, naturally sweet pool of flavor at the bottom of the bowl. It's entirely plant-forward, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Whether you're serving it alongside grilled fish or bringing it to a backyard gathering, it holds its own as a standalone showstopper. Simple ingredients, zero cooking, and a result that tastes like you put in way more effort than you actually did.
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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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