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.
Servings: 6
Ingredients
- 6 c cubed watermelon
- 2-3 ripe avocados, but not overly soft 2 large or 3 small/medium
- ⅔ 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