Mushroom Free Watermelon Cucumber Mint Salad
This bright, refreshing salad is everything you want on a warm day — juicy watermelon, crisp cucumber, and fragrant torn mint all tossed together in a simple lime and olive oil dressing. A pinch of flaky sea salt pulls the sweetness of the fruit into sharp focus, and the whole thing comes together in just a few minutes with zero cooking required. For anyone navigating fungus-related dietary restrictions, this recipe is a genuinely easy win — every single ingredient is clean and straightforward, with no hidden fungi lurking in sauces, broths, or processed components. Optional crumbled feta adds a creamy, salty contrast that takes the salad from snack territory into something you'd proudly serve at a dinner table. A scatter of red pepper flakes is there if you want a little heat to play against all that cool, sweet fruit. Serve it immediately so the watermelon stays crisp and the mint stays bright — this one doesn't like to wait around.
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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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