This Watermelon Salad is healthy, refreshing and easy to make with juicy watermelon, avocado, cucumber tossed with juicy lime. It’s the perfect side or light lunch for summer. Naturally gluten-free, vegan, grain-free, low carb, keto with paleo and Whole30 options.
Watermelon Salad
Watermelon might just be our favorite thing to eat this summer. Cold, juicy, refreshing and sweet all on its own. What’s even better? Toss some into a salad full of summer’s best in-season fruit.
Salads happen regularly around here especially during the warmer months and this Watermelon Feta Salad is our latest favorite.
Ingredients you need
- Mini seedless watermelon
- Mini or Persian cucumbers
- Shallots or red onion
- Avocado
- Fresh mint leaves
- Fresh basil leaf
- Jalapeño or Serrano pepper, optional for a kick of heat
- Crumbled feta cheese (dairy-free or regular), omit for paleo and Whole30
Vinaigrette
- Extra-virgin olive oil
- Lime
- Fine grain sea salt
How to Make Watermelon Feta Salad
- Place the watermelon long side down on a cutting board. Use a sharp knife to trim off both ends of the watermelon, about ¼ – ½ “ – enough to expose some of the red flesh.
- Turn the watermelon upright on one of the flat ends and use your knife to cut downward, trimming off the rind in wide strips. Rotate the watermelon and repeat the process until all of the rind has been removed. Trim off any excess white parts on the watermelon.
- Once the rind is removed, cut the watermelon in half lengthwise, working from the top to bottom. Place a half of the watermelon cut-side down, then slice vertically into 1-2″ pieces. Then cut in the opposite direction to create a grid. Cut the sticks horizontally into cubes and add to a large bowl and cover with plastic wrap (or airtight container). Chill in the fridge for at least 4 hours (or overnight in an airtight container) or until ready to eat.
- Meanwhile, make the dressing by adding the oil, lime juice and salt in a small bowl or jar. Whisk or shake to combine. Taste and adjust seasonings as needed.
- Prepare the vegetables by cutting the cucumber and red onions. Arrange the watermelon, cucumber, red onions on a large round plate or platter. Drizzle with half the dressing. Top with avocado, mint, and serrano pepper, if using. Sprinkle with crumbled feta. Drizzle with remaining dressing and serve.
This salad would make an awesome lunch or light dinner. You can serve it with your favorite grilled protein or bring it along to your next barbecue or summer cocktail party.
Easy, refreshing and totally screams summer.
More summer favorites:
How to Cut a Watermelon – 2 Ways
This Watermelon Salad is healthy, refreshing and easy to make with juicy watermelon, avocado, cucumber tossed with juicy lime. It's the perfect side or light lunch for summer. Naturally gluten-free, vegan, grain-free, low carb, keto with paleo and Whole30 options.
- 1 mini seedless watermelon (about 2-3 cups cubed)
- 2 mini or Persian cucumbers or 1/2 small / medium English cucumber diced
- ¼ cup shallots or red onion thinly sliced (rinse or soak in cold water for 1-2 minutes to remove some of the harsh bite if preferred),
- 1 small or ½ medium avocado, cubed
- 2 fresh mint leaves finely chopped
- 1 fresh basil leaf finely chopped
- ½ jalapeño or serrano pepper thinly sliced, optional for a kick of heat
- 1 tbsp crumbled feta cheese dairy-free or regular, optional. Omit for paleo and Whole30
- 2 tablespoons extra-virgin olive oil
- Juice from 1 medium lime
- Fine grain sea salt to taste
- Place the watermelon long side down on a cutting board. Use a sharp knife to trim off both ends of the watermelon, about ¼ - ½ “ - enough to expose some of the red flesh.
- Turn the watermelon upright on one of the flat ends and use your knife to cut downward, trimming off the rind in wide strips. Rotate the watermelon and repeat the process until all of the rind has been removed. Trim off any excess white parts on the watermelon.
- Once the rind is removed, cut the watermelon in half lengthwise, working from the top to bottom. Place a half of the watermelon cut-side down, then slice vertically into 1-2" pieces. Then cut in the opposite direction to create a grid. Cut the sticks horizontally into cubes and add to a large bowl and cover with plastic wrap (or airtight container). Chill in the fridge for at least 4 hours (or overnight in an airtight container) or until ready to eat.
- Meanwhile, make the dressing by adding the oil, lime juice and salt in a small bowl or jar. Whisk or shake to combine. Taste and adjust seasonings as needed.
- Prepare the vegetables by cutting the cucumber and red onions. Arrange the watermelon, cucumber, red onions on a large round plate or platter. Drizzle with half the dressing. Top with avocado, mint, and serrano pepper, if using. Sprinkle with crumbled feta. Drizzle with remaining dressing and serve.
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