Vegetarian Crisp Watermelon Cucumber Mint Salad
Few things hit harder on a hot day than a bowl of cold, juicy watermelon paired with crisp cucumber and a handful of fresh mint. The simple apple cider vinegar dressing ties everything together with just enough tang to balance the natural sweetness of the fruit, and a drizzle of raw honey (totally optional) deepens the flavor without making it cloying. That short 10-minute rest before serving is the secret move here — the watermelon releases its juice and mingles with the dressing to create a light, bright pooling of flavor at the bottom of the bowl. Every ingredient is clean, whole, and plant-based, so there's no label-reading required and no hidden animal products to worry about. It comes together in minutes with nothing more than a knife, two bowls, and a whisk. Serve it as a refreshing starter, a backyard cookout side, or an afternoon snack that actually feels like a treat.
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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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