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Avocado and Watermelon Salad

Avocado and watermelon salad with fresh mint, feta, lime dressing, and gentle tossing for creamy bites. Sweet watermelon cubes and diced avocado pair with red onion and a honey-olive oil drizzle for a bright, refreshing finish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Watermelon
  • 4 cup seedless watermelon cut into 1-inch cubes; remove seeds
  • 0.25 flaky sea salt
  • 0.25 tsp freshly cracked black pepper
Avocado Salad
  • 2 ripe avocados diced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup fresh mint leaves torn
  • 0.25 cup thinly sliced red onion
  • 0.25 microgreens or arugula for serving optional
  • 2 tbsp fresh lime juice about 1 large lime
  • 1 tbsp honey
  • 1 tbsp extra-virgin olive oil

Method
 

Prep the salad
  1. Cut the seedless watermelon into 1-inch cubes, removing any seeds, and place in a large serving bowl.
  2. Halve the ripe avocados, remove the pits, and dice the flesh directly into the bowl.
  3. Add the thinly sliced red onion, torn fresh mint leaves, and crumbled feta cheese to the bowl.
Make the lime-honey dressing
  1. In a small bowl or jar, whisk together the fresh lime juice, honey, and extra-virgin olive oil until combined.
Toss and serve
  1. Drizzle the lime-honey dressing over the salad and gently toss with your hands or a soft spatula to avoid mashing the avocado.
  2. Season with flaky sea salt and freshly cracked black pepper.
  3. Serve immediately on a bed of microgreens or arugula if desired.

Notes

For the cleanest texture, keep watermelon and avocado at cool room temperature just before serving and toss right when you’re ready to eat. Refrigerate leftovers in an airtight container up to 1 day; the avocado softens but it’s still usable. Freezing is not recommended. For a dairy-free option, skip the feta and use toasted pumpkin seeds plus a pinch of extra flaky sea salt.