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Enjoy a simple, delicious summer salad with this Watermelon Avocado Salad with feta and more. Fresh and juicy watermelon, avocado, red onion, lots of freshly chopped cilantro and crumbles of feta cheese make this easy salad recipe so delicious and refreshing.
Watermelon is the definition of summer to me. Give me a glass of watermelon frosé and a big bowl of this watermelon, feta, and avocado salad, some sunshine and I am set.
Nothing says summer like a big juicy slice of watermelon. This is one of our favorite summer salads. So refreshing!
Try these other salads too: Pesto Orzo Salad, Sun-Dried Tomato Pasta Salad, 3 Bean, Corn and Avocado Salad.
Why you will love this Watermelon Avocado Salad:
- It takes minutes to toss together. The cubing of the watermelon will take the most work–unless you buy it already cubed.
- Uses a handful of simple ingredients. Watermelon, avocado, feta, onion and cilantro are the main ingredients. A squeeze of lime juice, olive oil and that should just about do it. I never have to make a special run to make this perfect salad!
- It is so refreshing. I mean, watermelon in a salad, if a salad is going to be refreshing, this is the one! All the summery fresh flavor!
- Pairs perfectly with other BBQ sides and dishes. The full spread will balance out this watermelon avocado salad recipe nicely. Some Spinach Feta Turkey Burgers, Street Corn and maybe a Tortellini Caprese Salad. All of the variety is great on one big paper plate! That is how ya barbecue!
Recipe Ingredients:
- Watermelon: Since watermelon can vary so much in size and weight, I went with about 6 cups cubed watermelon versus measuring by the 1/2 or 1/4 watermelon, etc. You don’t have to be 100% exact on the measurement as you can always add a touch more oil, feta, etc. to get it all balanced out.
- Avocado: Nice and ripe, but not mushy. If you use overly ripe avocados they will become mushy and break down in the salad.
- Feta: I prefer to buy a feta block and then crumble it. The flavor and moisture is so superior to pre-crumbled feta. Both will work, but if you can get it blocked, by all means, do it!
- Red Onion: My husband doesn’t like red onion much, so sometimes I skip it if he is eating this avocado watermelon salad and we enjoy it that way as well.
- Cilantro: Most watermelon salads tend to have mint or fresh basil but I prefer fresh cilantro. You can never ever ever have too much cilantro in my opinion. EVER. You can opt to change to mint or basil but will have a different flavor profile!
- Olive Oil: a good, flavorful olive oil will round it out well
- Vinegar: red wine vinegar is our preference. I have used balsamic before and that was tasty!
- Lime Juice: Use fresh lime juice. This will help keep the avocado from turning brown before you eat it as well! You can add a touch of lime zest as well to the salad if desired.
- Sea Salt and Black Pepper: Both of these are optional. Typically I add a crank or two of sea salt and omit the pepper. However sometimes I add it. It really depends on your taste!
Step By Step Instructions:
- Prep the ingredients and then add the watermelon cubes into a large bowl. Add the feta cheese, chopped fresh cilantro, onion, and avocado.
- Whisk together the lime juice, olive oil and red wine vinegar in a small bowl or dish. You can add a touch of sea salt and pepper here if desired.
- Drizzle the dressing over top and gently toss the salad to mix. Chill for about 15-30 minutes or until ready to serve. Garnish with more feta crumbles, chopped cilantro and a few fresh mint leaves.
How to pick the best watermelon:
There are a couple of easy tips to follow when looking for a juicy, ripe watermelon.
- Look for a big yellow spot on one side of the watermelon. This is called the “field spot” and a yellow spot indicates that the melon spent enough time ripening on the vine before being picked. If the spot is more on the white side, it means it was picked before fully ripe.
- The watermelon should feel heavier than it looks. When you pick it up, it should feel like it weighs more than its size makes it look like. This means its nice and juicy!
- Tap the watermelon. I find this tip always to be subjective. A ripe, juicy watermelon should make a deep sound when you thump it. I think this can be confusing, so I typically use the other two tips!
Recipe Tips
- Use this tutorial to be the best guide for cutting watermelon. If you avoid cutting watermelons, don’t. They really aren’t as daunting as we make them out to be.
- I find this salad is best when made the same day you plan on serving it. If you need to make it a day in advance, you can wait to add the avocado before serving.
Storage:
To store leftover watermelon avocado salad, place in an airtight container and refrigerate for about 3-4 days. The salad is best if eaten within the first two days. The avocado can brown a bit and the watermelon will break down somewhat as time passes.
It is not recommended to freeze this salad.
Variations:
- Toss in some baby arugula or serve this watermelon feta salad over top.
- Swap goat cheese or fresh mozzarella for the feta, or even some queso fresco.
- Add in some blueberries or sliced strawberries
- Toss in sliced cucumber to add a little crunch
- Switch up the cilantro for fresh mint or basil.
- Cut watermelon with a melon baller instead of cubing for a fancier look overall
Other Summer BBQ Recipes:
- Sun-Dried Tomato Spinach and Feta Turkey Burgers
- Street Corn with Garlic Feta Butter
- Lemon Orzo Salad
- Instant Pot Mac and Cheese
- 3 Bean Cowboy Caviar
- Simple Pasta Salad with Grilled Lemon Garlic Zucchini
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Watermelon Feta Salad with Avocado
Enjoy a simple, delicious summer salad with this Watermelon Feta Salad with Avocado. Fresh and juicy watermelon, avocado, red onion, lots of freshly chopped cilantro and crumbles of feta make this easy salad recipe so delicious and refreshing.Â
Ingredients
- 6 c cubed watermelon
- 2-3 ripe avocados, but not overly soft, 2 large or 3 small/medium
- â…” c feta, more for topping if desired
- ¼ c red onion, diced
- ½ c cilantro, chopped
- 2 T extra virgin olive oil
- 1 tsp red wine vinegar
- Juice of 1 lime, approx. 2 Tbsp
- Sea salt and cracked pepper to taste
- Optional add in: arugula
Instructions
- Cube watermelon and prepare other ingredients.
- In a large bowl, combine watermelon, cilantro, red onion, feta  and avocado.
- Whisk together vinegar, olive oil, lime juice and salt and pepper. (salt and pepper are optional and to taste)
- Pour dressing over salad and stir gently to coat. Top with more feta if desired.
- Chill for 20-30 minutes.
- Enjoy on a hot summer day. Serve over a bed of arugula if desired or mix it right into the salad!
Notes
- I have found this tutorial to be the best guide for cutting watermelon. If you avoid cutting watermelons, don’t. They really aren’t as daunting as we make them out to be.
- I find this salad is best when made the same day you plan on serving it. If you need to make it a day in advance, you can wait to add the avocado before serving.
- Storage: To store leftover watermelon avocado salad, place in an airtight container and refrigerate for about 3-4 days. The salad is best if eaten within the first two days. The avocado can brown a bit and the watermelon will break down somewhat as time passes.
Nutrition
Calories: 241kcal, Carbohydrates: 19g, Protein: 5g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 15mg, Sodium: 197mg, Potassium: 523mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1123IU, Vitamin C: 20mg, Calcium: 103mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Also fantastic with the addition of kalamata olives and/or goat feta. Great recipe as always. Pinned! I love your simple style Lorie!
Oh yum, great idea! Feta would be so good with this!