Xanthan Gum Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and fragrant torn mint all tossed in a light, bright dressing that lets the produce shine. The simple vinaigrette comes together with just olive oil, apple cider vinegar, a pinch of sea salt, and an optional drizzle of raw honey, so there's nothing processed or mysterious hiding in the bowl. That matters more than you'd think, because a lot of store-bought dressings and packaged salad kits sneak in thickeners and stabilizers that can be hard to spot on a label. Every ingredient here is exactly what it says it is — whole fruit, fresh vegetable, real herbs, pantry staples. A short ten-minute rest before serving is the secret move: the watermelon releases its juice, the flavors meld together, and the whole salad becomes something that tastes way more intentional than the effort required. It's the kind of dish that disappears fast at a cookout or works just as well as a quiet lunch on a hot afternoon.
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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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