Watermelon Avocado Salad with Lime and Feta

Name: Watermelon Avocado Salad with Lime and Feta
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 cups Seedless Watermelon, Cut Into 1-Inch Cubes; 1 medium English Cucumber, Halved Lengthwise and Sliced; 1 large Ripe Avocado, Cut Into 1-Inch Pieces; 4 oz Feta Cheese, Crumbled; 1/4 small Red Onion, Thinly Sliced; 1/4 cup Fresh Mint Leaves, Torn; 1/4 cup Fresh Basil Leaves, Torn; 3 tbsp Fresh Lime Juice; 3 tbsp Extra-Virgin Olive Oil; 1 tsp Honey; 1/2 tsp Kosher Salt; 1/4 tsp Freshly Ground Black Pepper

Watermelon avocado salad with cucumber, feta, mint, and basil

Aigul Karimova

Published: July 28, 2026

Categories: Fruits, Mediterranean Diet, Fruit Salads

Tags: Vegetarian, No-Cook, Avocado, Feta, Summer Salad, Watermelon Salad, Quick Recipes

Watermelon Avocado Salad

A crisp summer salad of juicy watermelon, creamy avocado, cucumber, feta, and fresh herbs tossed with a bright lime dressing.

Prep Time:20 minTotal Time:20 minServings:4Difficulty:Easy

Watermelon and avocado make an especially good warm-weather pairing: one is crisp and juicy, while the other is rich and creamy. Cucumber adds another fresh crunch, and feta brings enough saltiness to keep the fruit from tasting overly sweet.

A lime dressing with extra-virgin olive oil and a touch of honey ties the salad together without weighing it down. Thinly sliced red onion contributes a mild bite, while mint and basil make every forkful aromatic and lively.

The salad is best assembled shortly before serving. Chilling the watermelon and cucumber in advance keeps it refreshing, but the avocado should be cut at the last moment so it stays green and holds its shape.

Serve it as a light lunch or alongside grilled vegetables, fish, or chicken. A shallow platter works better than a deep bowl because it protects the tender avocado and distributes the dressing evenly.

Nutrition (per serving)

Calories:318 kcal

Protein:7 g

Carbs:24 g

Fat:24 g

Directions

1

Spread the watermelon cubes on a clean kitchen towel and gently blot away excess surface moisture so the dressing will cling.
2

Whisk the lime juice, olive oil, honey, salt, and black pepper in a small bowl until the dressing looks slightly thickened.
3

Arrange the watermelon and cucumber across a wide, shallow serving platter, keeping the pieces in a loose, even layer.
4

Scatter the sliced red onion over the fruit and drizzle with about two-thirds of the lime dressing.
5

Add the avocado pieces and feta, then spoon the remaining dressing over them without stirring vigorously.
6

Finish with the torn mint and basil, gently turn the salad once or twice with a wide spoon, and serve immediately.

Ingredients

Seedless Watermelon, Cut Into 1-Inch Cubes:4 cups
English Cucumber, Halved Lengthwise and Sliced:1 medium
Ripe Avocado, Cut Into 1-Inch Pieces:1 large
Feta Cheese, Crumbled:4 oz
Red Onion, Thinly Sliced:1/4 small
Fresh Mint Leaves, Torn:1/4 cup
Fresh Basil Leaves, Torn:1/4 cup
Fresh Lime Juice:3 tbsp
Extra-Virgin Olive Oil:3 tbsp
Honey:1 tsp
Kosher Salt:1/2 tsp
Freshly Ground Black Pepper:1/4 tsp

Tips & Notes

Chill the whole watermelon and cucumber before cutting rather than refrigerating the dressed salad.
If the red onion tastes sharp, soak the slices in cold water for 10 minutes, then drain and dry them well.
Use a firm-ripe avocado that yields slightly to pressure so the pieces remain intact.