Description

This refreshing Watermelon Salad with Cucumber, Avocado, Feta, and Mint is the perfect summer dish. Combining juicy watermelon balls, creamy avocado, crisp cucumber, tangy feta cheese, and fresh mint leaves, all dressed in a zesty lemon and olive oil dressing, this salad offers a vibrant mix of flavors and textures. It can be served chilled in the watermelon rind for an attractive presentation and is optionally elevated with cooked quinoa for added protein and heartiness.

Ingredients

Scale

Salad Ingredients

1 mini watermelon
1 avocado
1 English cucumber
¼ cup crumbled goat cheese or feta
1 handful of fresh mint

Dressing

1 lemon, juiced
2 Tbsp olive oil
Salt + pepper to taste

Optional

1 – 1.5 cups cooked quinoa

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Instructions

Prepare Watermelon Balls: Slice the mini watermelon in half. Using a melon baller or teaspoon, scoop out watermelon balls and place them in a bowl. Retain the watermelon rind if you wish to use it for serving later.
Chop and Combine Ingredients: Roughly chop the fresh mint leaves, dice the cucumber and avocado. Add these chopped ingredients, along with the crumbled goat cheese or feta, to the bowl with the watermelon balls.
Toss with Dressing: Drizzle olive oil and freshly squeezed lemon juice over the salad. Season with salt and pepper to your taste. Gently toss all ingredients together to combine evenly.
Serve: For an impressive presentation, serve the salad cold inside the reserved watermelon rind. Optionally, mix in cooked quinoa for a more filling variation. Best enjoyed chilled on warm days.

Notes

Use a ripe but firm watermelon for best texture.
Adjust lemon juice and olive oil quantities to your taste preference.
Quinoa is optional but adds a good protein boost, making the salad more substantial.
This salad is best served cold; refrigerate for 15-20 minutes before serving for enhanced flavor.
Substitute goat cheese with feta for a slightly different tangy flavor.