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Watermelon Avocado Cucumber Salad

Watermelon avocado cucumber salad with juicy watermelon, creamy avocado, and crisp cucumber gets a bright lime dressing for a fresh, summer side dish. Tossed gently for clean bite-and-texture balance, with optional feta for extra tang.
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Prep Time 15 minutes
Chill time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Salad base
  • 4 cup seedless watermelon cubed
  • 2 avocados ripe, diced
  • 1 English cucumber sliced
  • 0.25 cup red onion thinly sliced
  • 0.25 cup fresh mint chopped
Lime dressing
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
Optional topping
  • 0.33 cup crumbled feta cheese optional

Method
 

Combine salad ingredients
  1. Add seedless watermelon, avocados, English cucumber, and red onion to a large bowl.
  2. Gently toss the salad just to combine the cubes and slices without mashing the avocado.
Make lime dressing
  1. In a small bowl, whisk fresh lime juice, olive oil, sea salt, and black pepper until the salt dissolves and the dressing looks evenly speckled.
Dress and finish
  1. Pour the dressing over the salad.
  2. Gently toss until everything is evenly coated with a light, glossy layer.
  3. Fold in chopped fresh mint and keep the avocado intact for creamy bites.
  4. Sprinkle crumbled feta cheese over the top if desired.
Serve or chill
  1. Serve immediately, or chill for 15 minutes before serving for a colder, crisper feel.

Notes

Pro tip: use ripe-but-firm avocados and keep the toss gentle so the watermelon stays juicy and the avocado remains creamy rather than mashed. Store leftovers covered in the refrigerator for 1 day; the salad is best fresh but will still taste good after chilling. Freezing is not recommended. If you want a dairy-free version, skip the feta cheese or swap with a vegan feta crumble.