Dairy Free Watermelon Cucumber Mint Salad
This is the kind of salad that tastes like summer in a bowl — sweet, cool, and just a little bright from fresh lime juice. Juicy watermelon and crisp cucumber are a natural pairing, and torn mint leaves tie everything together with an herby freshness that makes each bite feel almost refreshing in a way that's hard to explain until you try it. A drizzle of extra-virgin olive oil and a pinch of flaky sea salt are all it takes to turn simple produce into something that feels intentional and a little special. The base of this dish is completely free of dairy by nature — no swaps needed, no substitutions to track down — just whole ingredients that happen to work beautifully together. The optional feta is easy to leave off without losing anything, since the lime and mint carry plenty of flavor on their own. A pinch of red pepper flakes is there if you want a subtle kick, but the salad is equally satisfying without it. Serve it straight away while everything is cold and the mint is still vibrant for the best possible result.
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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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