Anti Inflammatory Watermelon Cucumber Mint Salad
This salad is the kind of dish that feels like summer in a bowl — bright, juicy, and refreshing from the very first bite. Watermelon and cucumber are both naturally high in water content and loaded with antioxidants, making them a powerful pairing for anyone focused on reducing inflammation through whole, unprocessed foods. Fresh mint adds a cooling herbal note, while a drizzle of extra-virgin olive oil brings in those beneficial monounsaturated fats that are a cornerstone of an anti-inflammatory eating pattern. A squeeze of lime ties everything together with a citrusy lift that makes the flavors pop without relying on anything processed or inflammatory. Optional crumbled feta adds a creamy, salty contrast if you want a little more substance, and a pinch of red pepper flakes can bring gentle heat along with its own antioxidant benefits. The whole thing comes together with just a few tosses of the bowl — no cooking, no complicated prep, just clean ingredients doing exactly what they're supposed to do. It's the kind of recipe you'll reach for on repeat all season long.
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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 ¼-inch half-moons
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ½ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Add the watermelon cubes and cucumber slices to a large mixing bowl.
- 2
Drizzle the lime juice and olive oil over the watermelon and cucumber, then sprinkle with the flaky sea salt and black pepper. Toss gently until everything is evenly coated.
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