Refreshing Electrolyte-Rich Watermelon Cucumber Mint Salad
A light, vibrant salad combining juicy watermelon, crisp cucumber, and fresh mint, perfect for cooling down and replenishing electrolytes on hot days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 4 cups watermelon, cubed (seedless or seeds removed)
- 2 medium cucumbers, peeled and sliced or cubed
- ¼ cup fresh mint leaves, roughly chopped
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon honey or agave nectar (optional)
- Pinch of sea salt
- Light sprinkle of black pepper (optional)
Instructions
- Cut the watermelon into roughly 1-inch cubes, aiming for uniform pieces.
- Peel the cucumbers if desired and cut into similarly sized cubes or half-moons.
- Remove mint leaves from stems and roughly chop.
- In a small bowl, combine lime juice, honey (if using), sea salt, and black pepper; stir until honey dissolves.
- In a large mixing bowl, gently toss watermelon, cucumber, and mint together.
- Pour the dressing over the salad and toss lightly to coat evenly.
- Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld and chill.
Notes
Use ripe watermelon with a creamy yellow spot for best sweetness. Toss gently to avoid bruising the fruit. Keep dressing separate if prepping ahead and add just before serving to maintain crisp texture. Store leftovers in an airtight container in the refrigerator for up to 2 days and drain excess liquid before serving again.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 14
- Sodium: 50
- Fat: 0.2
- Carbohydrates: 18
- Fiber: 1.2
- Protein: 1
Keywords: watermelon salad, cucumber salad, mint salad, electrolyte-rich, summer salad, refreshing salad, hydrating snack, vegan salad, gluten-free salad