Begin by selecting a sweet and ripe watermelon. Carefully slice it in half, then remove the rind and cut the flesh into bite-sized cubes or wedges. Chill in the refrigerator while preparing the dressing.

In a mixing bowl, combine three tablespoons of olive oil with the zest and juice of one lime. Whisk thoroughly. Optional: add one tablespoon of sugar or agave syrup and season with salt and pepper.

Remove the chilled watermelon and place it in a bowl. Drizzle the dressing over the watermelon and gently toss to coat.

Tear and scatter fresh mint leaves over the salad and finish with flaky sea salt.

Serve immediately after garnishing to maintain freshness and vibrancy.