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Watermelon Strawberry Basil Balsamic Salad makes the perfect ligth & healthy dish

Watermelon Salad

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.

Course Salad, Side Dish
Cuisine American
Keyword healthy salad recipe, salad with fruit, vegetarian salad, watermelon feta salad
Prep Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 248 kcal
Author Kelly

Ingredients

For the salad

  • 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

Vinaigrette

  • 2 tablespoons extra-virgin olive oil
  • Juice from 1 medium lime
  • Fine grain sea salt to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Nutrition Facts
Watermelon Salad
Amount Per Serving (1 serving)
Calories 248 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.