Vegan Watermelon Mint Salad
Few things hit harder on a hot day than a bowl of juicy, ice-cold watermelon paired with crisp cucumber and a bright, herby dressing. This salad comes together in minutes with nothing but fresh produce and pantry staples — no cooking, no fuss, and every single ingredient is naturally plant-based. The dressing is a simple whisk of fresh lime juice, agave syrup, and olive oil that ties everything together without any honey or animal-derived ingredients to worry about. Torn mint leaves add a cooling, aromatic lift, while a pinch of flaky sea salt deepens the sweetness of the watermelon in the best possible way. A optional scatter of chili flakes gives it a subtle kick that makes the whole bowl feel a little more grown-up. Let it rest for ten minutes before serving and the flavors meld into something that tastes way more intentional than the effort involved. Serves four, and honestly, it disappears fast.
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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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