Fish Free Watermelon Cucumber Mint Salad
This vibrant, refreshing salad is the kind of dish that tastes like summer in every single bite. Juicy watermelon cubes and crisp cucumber half-moons get tossed in a bright lime and olive oil dressing, then finished with torn fresh mint that makes the whole bowl smell incredible. It comes together in minutes with no cooking required — just a little chopping and a gentle toss. For anyone navigating seafood-free eating, this one is completely worry-free from start to finish, built entirely on fresh produce, citrus, and good olive oil with zero hidden surprises. The optional crumbled feta adds a salty, creamy contrast that takes it from simple to seriously impressive, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. It's the kind of salad that disappears fast at a backyard gathering, so you might want to double it.
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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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