Walnut Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and bright mint all tossed in a light apple cider vinegar dressing that makes every bite pop. The combination of sweet fruit and crisp vegetable is a classic for a reason, and the torn mint leaves take it somewhere genuinely special. A quick whisk of olive oil, vinegar, salt, and a touch of honey creates a dressing that's simple but surprisingly well-balanced. 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 little pool of flavor at the bottom of the bowl. For anyone navigating tree nut concerns, this salad is naturally free of the worry — every ingredient is straightforward, nothing hidden, nothing processed through shared equipment. It works beautifully as a side at a backyard cookout, a light lunch on a hot day, or even a palate cleanser between heavier dishes. Fresh, fast, and genuinely crowd-pleasing.
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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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