Finely slice 1/2 red onion and chop 1/2 cucumber and 300 g watermelon into 2 cm chunks.

Finely chop 0.5 g mint leaves and place them in the large bowl.

Add the sliced red onion, cucumber chunks, watermelon chunks, 2 tablespoons pumpkin seeds, and 2 teaspoons sunflower seeds to the large bowl.

Add a pinch of the flaky sea salt and gently toss the salad ingredients together.

Measure 1 tablespoon maple syrup, 4 tablespoons olive oil, and 2 tablespoons balsamic vinegar into the small bowl.

Whisk the dressing until smooth and emulsified.

Pour the dressing over the salad and toss gently until every ingredient is coated.

Serve immediately while the cucumber and seeds remain crisp.