Shellfish Free Crisp Watermelon Cucumber Mint Salad
Few things hit harder on a hot day than the combination of juicy watermelon, cool cucumber, and fresh mint all tumbled together in one bowl. The simple apple cider vinegar and olive oil dressing adds just enough brightness and richness to pull everything together without masking the natural sweetness of the fruit. A drizzle of raw honey is optional but worth it if your watermelon needs a little extra lift. Letting the salad rest for ten minutes before serving is the secret step — the watermelon releases its juice, the flavors meld, and the whole thing becomes something greater than the sum of its parts. This is the kind of dish that disappears fast at a cookout or works just as well as a light lunch on its own. Every ingredient here is clean, whole, and naturally free from any seafood concerns, so there's zero label-reading stress involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!