Description
A refreshing summer salad featuring juicy watermelon, crisp cucumber, creamy avocado, tangy feta, and a zesty lime-garlic dressing. Perfectly balanced with herbs and a hint of heat from optional chili.
Ingredients
Scale
- 5 cups cubed watermelon
- 1 cup diced English cucumber
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese
- 1 avocado, cubed (optional but recommended)
- 1/3 cup torn mint or basil leaves
- 1/2 jalapeño or serrano pepper, thinly sliced (optional)
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1/2 garlic clove, minced
- 1/4 teaspoon sea salt
Instructions
- Prepare the produce: Cube the watermelon and avocado, dice the cucumber, thinly slice the red onion, and optionally slice the chili pepper.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, minced garlic, and sea salt until well combined.
- Assemble the salad: On a serving plate or bowl, layer the watermelon, cucumber, and red onion. Drizzle with half of the dressing.
- Top it off: Add the crumbled feta, cubed avocado, torn mint or basil, and jalapeño or serrano slices (if using). Drizzle the remaining dressing over the top.
- Season and serve: Add a final pinch of salt to taste and serve immediately, chilled or at room temperature.
Notes
- Use chilled watermelon for a more refreshing salad.
- Swap feta with goat cheese or vegan cheese if preferred.
- Store leftovers in the fridge up to 1 day — best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook, Tossed
- Cuisine: Summer, Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg