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Watermelon Avocado Cucumber Salad with Feta and Honey Lime Dressing

Watermelon avocado cucumber salad with feta and honey lime dressing—sweet, creamy, and crisp in every bite. Tossed with a quick citrus-honey dressing and chilled briefly for best flavor and texture.
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Prep Time 10 minutes
chill time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Salad
  • 5 cup watermelon, cubed
  • 2 avocados, ripe dice
  • 1 count English cucumber slice into half-moons
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup fresh mint, chopped
  • 0.25 cup fresh basil, chopped (optional) optional
Honey Lime Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Method
 

Make the dressing
  1. Whisk olive oil, lime juice, honey, sea salt, and black pepper until smooth, until the honey fully dissolves and the dressing looks glossy.
Assemble the salad
  1. Place watermelon, cucumber, avocado, red onion, feta, mint, and basil (if using) in a large serving bowl.
  2. Drizzle the dressing over the salad so the fruit and vegetables get an even coating.
  3. Toss gently to avoid breaking the avocado, stopping as soon as everything is lightly coated.
  4. Refrigerate for 10–15 minutes if desired for a colder, more refreshing bite.
  5. Garnish with extra feta and fresh mint before serving for a fresh pop on top.

Notes

Pro tip: cube the watermelon and dice the avocado right before assembling to keep the salad juicy but not watery. Refrigerate in an airtight container for up to 2 days; the avocado may soften slightly. Freezing is not recommended. For a dairy-light swap, use feta-style plant-based cheese in the same amount.