1medium ripe avocadopeeled, pitted and cut into large dice
1/2cupcrumbled feta cheese
Place the red onion in a bowl and cover with water. Let soak while you prepare the other ingredients.
In a small bowl or large measuring cup, whisk together the olive oil, lime juice, honey, salt, and pepper.
To a large serving bowl, add the watermelon, edamame, mint, and drained red onion.
Pour dressing 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.
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.