Ingredients
- 4-5 cups cubed seedless watermelon (600-700 g cubed)
- 1 English cucumber, seeded and diced
- 1 firm but ripe avocado, diced
- 1 handful of fresh mint, chopped (ca. 2 tablespoons)
- generous handful young arugula leaves (optional)
- 50 g crumbled feta
- 1 tablespoon white balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
Instructions
- In a large serving bowl, add the diced watermelon, cucumber, avocado, mint, arugula (if using) and half the feta cheese.
- In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
- Drizzle the dressing over the salad, toss to combine.
- Sprinkle with the remaining feta cheese. Serve and enjoy!
Nutrition
Notes
- Freshly squeezed lime juice can also be used instead of vinegar in this watermelon salad recipe.
- Sometimes I also add thinly sliced red onion to this salad.
- Since I like to leave the skin on the cucumber, I always buy organic. If preferred, you can also peel the cucumber. Mini cucumbers are also a nice choice, and easy to work with. I cut them into thin rounds without seeding them.
- You can also make this watermelon salad in advance of serving. Though I would recommend omitting the arugula (as it will get soggy) and crumble the feta cheese on top just before serving. Just cover the salad and store it in the fridge for 30 minutes beforehand. This also allows the flavors to meld!