Cashew Free Watermelon Cucumber Mint Salad
This is the kind of salad that tastes like summer in a bowl — juicy watermelon, cool cucumber, and bright mint coming together in a way that feels both refreshing and a little bit fancy. The lime juice and olive oil dressing is light and zippy, letting the natural sweetness of the fruit do most of the heavy lifting. A pinch of flaky sea salt pulls everything into focus, and if you're feeling it, crumbled feta and a scatter of red pepper flakes add a salty, subtly spicy finish that takes the whole thing up a notch. Tree nut allergies can make navigating salads with creamy dressings or crunchy toppings genuinely stressful, but every single ingredient here is straightforward and easy to verify. There are no hidden nut-based additions, no blended cashew dressings, just clean, whole produce and pantry staples you can trust. It comes together in minutes with barely any prep, making it perfect for a last-minute side dish or a light lunch on a hot day. Serve it immediately so the watermelon stays crisp and the mint stays vibrant — this one is best enjoyed fresh.
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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)
- 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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