Red Meat Allergy Friendly Watermelon Cucumber Mint Salad
This salad is pure summer in a bowl — juicy watermelon, cool cucumber, and bright fresh mint come together in a way that feels effortlessly refreshing. A squeeze of lime juice and a drizzle of olive oil tie everything together with just enough acidity and richness to make it feel like a real dish rather than a simple fruit plate. For anyone navigating a red meat allergy, this kind of recipe is a genuine gift: every single ingredient is naturally plant-forward, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. The optional crumbled feta adds a salty, creamy contrast that takes the whole thing up a notch, and a pinch of red pepper flakes gives it a subtle kick if you're in the mood. It comes together in minutes with nothing more than a knife and a large bowl, making it ideal for backyard gatherings, weeknight dinners, or any occasion where you want something stunning without the effort. 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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