Hydrating Cucumber and Watermelon Salad with Mint Vinaigrette
A refreshing salad combining the high-water content of cucumber and watermelon, dressed with a zesty mint vinaigrette to invigorate your senses. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 10 minutes, pairs seedless watermelon, English cucumber, fresh mint leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 80 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cubed seedless watermelon
- 1 cup, diced English cucumber
- 1/4 cup, chopped fresh mint leaves
- 2 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp, freshly ground black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 2 cups cubed seedless watermelon and 1 cup diced English cucumber, ensuring uniform bite-sized pieces for easy eating.
- Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until the dressing is smooth and balanced.
- Step 3: Pour the dressing over the watermelon and cucumber mixture, then gently toss in 1/4 cup chopped fresh mint leaves to allow the flavors to meld for 5 minutes before serving.
