Printable ingredient card
Minty Watermelon Cucumber Salad
Vegan · Gluten-free · Yield: 4 two-cup servings
Check labels: optional vegan feta
Choosing pistachios instead of pepitas introduces tree nuts; the actual choice must be disclosed.
Dressing
- 1 tablespoon olive oil (optional for an oil-free version)
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- ¼ teaspoon sea salt
- ¾ teaspoon maple syrup
Salad
- 5 cups watermelon, cut into 1-inch cubes
- 2 cups cucumber, cut into 1-inch chunks
- ¼ cup very thinly sliced red onion
- ¼ cup roughly chopped fresh mint leaves
- ½ to 1 thinly sliced jalapeño, or ¼ to ½ teaspoon red pepper flakes
- ¼ cup pepitas or roughly chopped shelled pistachios
- ½ cup vegan feta crumbles (optional)
Prepared components and optional additions
pepitas or pistachios (required_choice): Record which option was used; pistachios are tree nuts.
vegan feta (optional): Retain the package label or disclose all ingredients if homemade.
Before printing: confirm that this list matches every ingredient, substitution, topping, and prepared product you actually used. Expand any linked component recipes and packaged ingredients. Dietary labels do not guarantee freedom from cross-contact.
Source: Minimalist Baker