Minty Cucumber Watermelon Salad Without Feta
This minty cucumber watermelon salad without feta is a refreshing vegan summer side dish made with juicy watermelon, crisp cucumber, and fresh mint. It’s light, dairy-free, and comes together in just minutes for the perfect simple warm-weather recipe.
Equipment
- 1 Knife or melon baller scoop
- 1 Salad Bowl
- 1 Small jar
Ingredients
- 5 cups watermelon cubed or scooped with a melon baller
- 1 cup cucumber sliced
- 3 tablespoons fresh mint leaves
For the dressing
- 1 lemon freshly squeezed
- 1 tablespoon maple syrup
- 1 tablespoon poppy seeds
Instructions
- Add the watermelon and cucumber to a large bowl. I used a melon baller, but cubed watermelon works just as well.5 cups watermelon, 1 cup cucumber
- In a small jar, whisk together the freshly squeezed lemon juice, maple syrup, and poppy seeds.1 lemon, 1 tablespoon maple syrup, 1 tablespoon poppy seeds
- Pour the vinaigrette over the salad and gently toss until everything is evenly coated. Garnish with fresh mint leaves, serve immediately, and enjoy.3 tablespoons fresh mint leaves
Notes
- Use chilled ingredients for the most refreshing flavor. Refrigerate the watermelon and cucumber for a few hours before making the salad.
- Choose a ripe watermelon that feels heavy for its size and sounds hollow when tapped for the best sweetness and juiciness.
- Add the dressing just before serving to keep the cucumber crisp and prevent excess liquid from forming.
- Store leftovers in an airtight container in the refrigerator for just a few hours. This salad is best enjoyed fresh, and I don’t recommend keeping it longer as it will become watery.
Nutrition
Calories: 65kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 4mgPotassium: 229mgFiber: 2gSugar: 11gVitamin A: 847IUVitamin C: 21mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!
