Melon and Avocado Salad

This melon and avocado salad is made with cantaloupe, watermelon, avocado, cucumber, and feta, in a lemon and mint vinaigrette is an easy summer dish that comes together in less than 30 minutes.

A blue and white bowl filled with melon and avocado salad with a bowl of pita beside it.

This melon and avocado salad requires nothing more than a cutting board, a knife, and a glass of chilled wine. So simple. So satisfying. And though the ingredients may seem unconventional, it tastes so intuitive you’ll wonder why you haven’t tried it before.–Angie Zoobkoff

Melon and Avocado Salad

  • Quick Glance
  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4
Print RecipeBuy the The Greek Vegetarian Cookbook cookbook

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  • For the melon and avocado salad
  • For the lemon and mint vinaigrette


Make the melon and avocado salad

In a large bowl, toss together the watermelon, cantaloupe melon, avocado, cucumber, scallions, feta, and seeds.

Make the lemon and mint vinaigrette

In a glass measuring cup, whisk together the oil, lemon juice, and mint until well blended. Pour over the watermelon mixture and toss gently together.

Sprinkle the mint over the salad and divide it among plates. Serve with the griddled pita breads, if desired.

Print RecipeBuy the The Greek Vegetarian Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

This is a wonderful summer salad. The watermelon and cantaloupe, in combination with the feta cheese, made a light and refreshing salad. The sunflower seeds and pumpkin seeds add a subtle crunchiness.

I made the pita bread but didn’t feel that it was necessary.

I really love watermelon salad so when I saw that this salad also had cantaloupe and avocado in it I couldn't wait to try it and it didn't disappoint. It was the perfect salad for a hot evening.

I really liked the combination of the salad however I wasn't a fan of the pumpkin seeds, not because of the flavour as I thought the seeds went well but more because of the texture, they seeds to be too big against the soft texture of the salad. Next time I would coarsely chop the toasted pumpkin seeds then add them to the salad as the smaller pieces would go a bit better and still have the nice flavor.


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