Few dishes are more refreshing than this Watermelon Salad tossed with feta, tender mint, creamy avocado, edamame and simple lime dressing.
I’ve sipped Watermelon Smoothies and I’ve eaten more slabs of cut watermelon than I can count.
However, I didn’t taste my first watermelon feta salad until a few years ago on the Fourth of July. I’m so glad I did because it was love at first bite!
I love a good watermelon salad for a few reasons:
- They’re light and healthy, while still being satisfying.
- With a few simple chops and a quick toss, watermelon salads are quick and easy to make.
- Thanks to their vibrant colors and fresh flavors, watermelon salads look and taste just like summer.
5 Star Review
“I just made this for lunch and 3 of us gobbled up the whole thing! Great flavors!”
— Martha —
How to Make Watermelon Salad
If you’ve never tried a salad featuring watermelon before, you’re in for a real treat.
This particular watermelon feta salad is the perfect hybrid between a summery Fruit Salad and a classic dinner salad made with fresh greens (like this Arugula Salad).
The Ingredients
- Watermelon. Succulent and sweet, watermelon is an unconventional salad base that hydrating, low on calories, and contains ample amounts of lycopene, a powerful antioxidant.
Tip!
Use this incredibly easy method for how to cut a watermelon, to make the prep work for this salad a breeze.
- Feta. Adds contrasting creaminess and saltiness to the sweet, juicy watermelon.
- Mint. Adds an added layer of refreshing summer flavor and color.
- Lime. Gives this watermelon salad some zip and life.
- Red Onion. Lends the salad a nice edge that I would have missed without it.
- Edamame. Nicely complements the juicy texture of the watermelon
- Avocado. Adds creaminess, and both make the salad more filling and satisfying.
The Directions
- Soak the red onion in a bowl of water. Whisk together the dressing ingredients.
- Combine the watermelon, edamame, mint, and drained red onion in a large serving bowl and toss with the dressing.
- Add the avocado and feta and gently toss to incorporate. ENJOY!
Tip!
Watermelon is 91% water so the salad will likely have some excess liquid at the bottom from the watermelon, so I recommend serving it with a slotted spoon.
Make-Ahead and Storage Tips
- Make-Ahead. Watermelon salad can be prepared up to 4 hours in advance. Add the avocado and feta just before serving.
- To Store. This watermelon feta salad is best enjoyed within a few hours after it is fully dressed and assembled.
Pair this with
Recommended Tools to Make this Recipe
- Chef’s Knife. THE most important tool for any home cook. Make sure you have a good one!
- Extra Large Cutting Board. This one is the perfect size for cutting up a jumbo-size watermelon.
Serving Bowl
For a salad this gorgeous, you need a salad bowl that shows it off. This one is clean, bright, and will let your food shine.
Watermelon Salad
Ingredients
- 1/2 red onion thinly sliced
- 4 cups watermelon 1-inch-diced
- 1 cup shelled edamame
- 1/2 cup lightly packed fresh mint leaves chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 medium ripe avocado peeled, pitted and cut into large dice
- 1/2 cup crumbled feta cheese
Instructions
- Place the red onion in a bowl and cover with water. Let soak while you prepare the other ingredients.
- To a large serving bowl, add the watermelon, edamame, mint, and drained red onion. In a small bowl or large measuring cup, whisk together the olive oil, lime juice, honey, salt, and pepper. Pour over the watermelon mixture and toss to coat. Add the avocado and feta and gently toss to incorporate. Refrigerate until ready to serve. The salad will likely have some excess liquid at the bottom from the watermelon, so I recommend serving it with a slotted spoon.
Notes
- To Store. This watermelon feta salad is best enjoyed within a few hours after it is dressed and assembled.
- Make-Ahead. Watermelon salad can be prepared up to 4 hours in advance. Add the avocado and feta just before serving.
Nutrition
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I love how refreshing this is—great for Summer eating!!
Lovely click Erin, And what I love about this salad is a perfect combination of fruit, veggies, and cheese. I am on a Raw diet so would avoid cheese as of now but rest of it going in my mouth very soon :-)
I hope you enjoy, Kirti!
What a beautiful and colourful salad for this time of the year
Thank you so much! I hope you enjoy it if you give it a try.
Quick question… Is the edamame frozen, uncooked, cooked? Have only had frozen once.
Hi Janet! I purchase the shelled frozen kind and then thaw it to use in my salad. I hope that helps!
I just made this for lunch and 3 of us gobbled up the whole thing! Great flavors! The little personal watermelons are perfect for this recipe. I did not have a ripe avocado so we had to do without and it was still delicious, possibly because it allowed me to rationalize using more feta cheese! It’s a fast and easy recipe and I will definitely be making it again. Your recipes are SO reliable, Erin!
I’m so happy that you enjoyed the recipe, Martha! Thank you for sharing this kind review!
Such an interesting take on a summer classic! I didn’t find any edamame at my local grocery store, but even without it, there was still plenty of flavor and texture going on. I love the tip to soak the red onions- they kept some bite but weren’t overpowering.
Thank you Lisa! So glad you enjoyed it! Thank you for this kind review!