Rice 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 in a simple lime and olive oil dressing. The combination of sweet, cool, and citrusy flavors hits every note without a single heavy ingredient weighing it down. A sprinkle of flaky sea salt pulls the whole thing together, and if you're feeling it, crumbled feta and a pinch of red pepper flakes take it somewhere genuinely special. Naturally free of grains and starches, this is the kind of dish that requires zero substitutions or workarounds — every ingredient here is just clean, whole food doing its thing. It comes together in minutes with nothing more than a knife, a bowl, and a good lime, making it as practical as it is gorgeous. Serve it immediately so the watermelon stays crisp and the mint stays bright — this one is best eaten 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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