Pistachio Free 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 tastes like it was made for a hot afternoon on the patio. The simple apple cider vinegar and olive oil dressing ties everything together without overpowering the natural sweetness of the fruit, and a touch of raw honey (totally optional) adds just a whisper of extra depth. One of the best things about this salad is how clean and straightforward the ingredient list is — no mystery toppings, no garnishes to second-guess, just whole, recognizable foods you can feel good about. That matters when you're navigating nut-free eating and want to skip the label-reading stress entirely. Letting it rest for ten minutes before serving is a small but important step — the watermelon releases its juice and the flavors bloom into something that tastes way more complex than the prep time suggests. Serve it straight away once that rest is done, because this one is best eaten fresh and cold.
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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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