AIP Friendly Watermelon Cucumber Salad with Mint & Lime
Juicy watermelon and crisp English cucumber come together in a salad that feels like pure summer in a bowl, bright, refreshing, and ready in minutes. The dressing is nothing more than fresh lime juice, a splash of olive oil, and a pinch of sea salt — simple ingredients that let the produce shine without any complicated prep. Torn mint leaves bring an herbal lift that makes every bite feel alive, and the optional basil and lime zest take it even further if you want a little extra complexity. Following the autoimmune protocol means cutting out a long list of common salad additions — nightshades, seeds, nuts, vinegars — and this recipe sidesteps all of them naturally, with no substitutions required. Every single ingredient here is clean and protocol-friendly straight off the list. The ten-minute rest before serving is a small but smart step that lets the flavors meld beautifully, so don't skip it. Serves four as a side, and it disappears fast.
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Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into ¾-inch cubes (about ½ medium watermelon)
- 2 cups english cucumber, cut into ½-inch half-moons (about 1 large cucumber)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- ¼ tsp fine sea salt
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh basil leaves, torn (optional)
- 1 tsp lime zest (optional)
Instructions
- 1
In a large mixing bowl, combine the watermelon cubes and cucumber half-moons.
- 2
In a small bowl, whisk together the lime juice, olive oil, and sea salt until combined.
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