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Watermelon Avocado Cucumber Salad

Watermelon avocado cucumber salad with juicy watermelon, creamy avocado, crisp cucumber, and tangy feta in a honey-lime dressing. Tossed together fresh for a bright, warm-weather side with a quick optional chill.
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Prep Time 15 minutes
chill 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Watermelon
  • 4 cup watermelon, cubed
Avocado
  • 2 avocados, diced
Cucumber
  • 1 large English cucumber, sliced and quartered
Feta
  • 0.33 cup crumbled feta cheese
Mint
  • 0.25 cup fresh mint leaves, chopped
Dressing
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 0.25 tsp sea salt
  • 0.125 tsp black pepper
Garnish
  • 0.25 cup additional mint leaves if desired

Equipment

  • 1 large serving bowl
  • 1 small bowl

Method
 

Combine the salad
  1. Add the watermelon, avocado, cucumber, feta, and mint to a large serving bowl. Gently spread the ingredients so they’re evenly distributed.
  2. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper until smooth and glossy. The mixture should look evenly blended with no visible salt or honey streaks.
  3. Drizzle the dressing over the salad. Use a steady pour so the liquid reaches the bottom ingredients.
  4. Gently toss until evenly coated. Stop once the avocado looks lightly glossy to avoid mashing.
  5. Serve immediately, or chill the salad for 15 minutes before serving. Cover for best freshness so the mint stays vibrant.
  6. Garnish with additional mint leaves if desired. Finish right before serving for the strongest fresh aroma.

Notes

Pro tip: dice avocado right before assembling and toss gently to keep chunks intact. Refrigerate in an airtight container for up to 1 day; the watermelon will release more juice over time. Freezing is not recommended. For a dairy-free version, swap the feta for crumbled vegan feta or omit and add a pinch more salt to keep the flavor bright.