Eosinophilic Esophagitis Friendly Vegan Watermelon Mint Salad
Total time25 min
Prep time15 min
Cook time0 min
4.9(25)
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Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into 1-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ¼ small red onion, very thinly sliced
- ⅓ cup fresh mint leaves, torn
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp agave syrup
- 1 tbsp olive oil
- ¼ tsp flaky sea salt, plus more to taste
- ¼ tsp chili flakes (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, agave syrup, and olive oil until combined. Set aside.
- 2
Place the watermelon cubes, cucumber slices, and red onion in a large mixing bowl.
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