Rice 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 touch of olive oil and optional 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 natural juice, which mingles with the dressing into something almost like a light, fruity vinaigrette pooling at the bottom of the bowl. It's naturally free of grains and starches without any substitutions needed, because the whole thing is built on fresh produce and pantry staples. For anyone navigating a rice-free lifestyle, salads like this are a reminder that skipping grains doesn't mean skipping satisfaction. Serve it alongside grilled proteins, bring it to a potluck, or eat it straight from the bowl on a hot afternoon — no judgment here.
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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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