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Stephanie Moore

Watermelon Cucumber Feta Salad (Refreshing Healthy Summer Side)

A hydrating, low-carb summer salad combining sweet watermelon, crunchy cucumber, creamy avocado, and tangy feta cheese. Packed with electrolytes, healthy fats, and refreshing flavors, this dish is perfect for keto or macro-conscious eaters.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 cups cubed chilled watermelon
  • 1 small English cucumber, sliced
  • 8 oz sheep’s milk feta cheese, crumbled
  • 1 avocado, sliced
  • 1.5 tbsp extra-virgin cold-pressed olive oil
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp coarse sea salt
  • 2 tbsp chopped fresh mint leaves
  • 1 small red onion, thinly sliced
  • 2 tbsp optional additions (grilled chicken, chickpeas, or hemp hearts)

Method
 

  1. 1. Wash all produce.
  2. 2. Cube watermelon into 1-inch pieces.
  3. 3. Arrange watermelon, cucumber, and avocado on a serving platter.
  4. 4. In a small bowl, mix olive oil, lime juice, and half the chopped mint. Season with sea salt.
  5. 5. Drizzle dressing over the salad.
  6. 6. Top with feta cheese, red onion, remaining mint, and optional protein additions.
  7. 7. Chill in the refrigerator for at least 15 minutes before serving.

Notes

For best texture, add feta and dressing just before serving.
Chill ingredients separately until assembly.
Meal prep tip: Store watermelon separately and combine with other ingredients shortly before eating.
Optional protein replacements include canned salmon (drained) or baked tofu cubes.