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.
Ingredients
For the melon and avocado salad
- 8 ounces peeled watermelon, seeded and cut into 1/2-inch (12-mm) chunks (about 1 1/2 cups)
- 8 ounces peeled cantaloupe, Charentais, or honeydew melon, seeded and cut into 1/2-inch (12-mm) chunks (about 1 1/2 cups)
- 1 ripe avocado, peeled, pitted and cut into 1/2-inch (12-mm) chunks
- 1 small Persian or Lebanese cucumber, cut into 1/2-inch (12-mm) chunks (or 1/2 regular cucumber)
- 1 small bunch scallions, thinly sliced
- 6 ounces feta cheese, cut or crumbled into 1/2-inch (12-mm) chunks (or substitute a firm goat cheese)
- 2 tablespoons toasted sunflower and/or pumpkin seeds
- 4 pita breads, grilled or heated in a grill pan (optional)
For the lemon and mint vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Several mint leaves, chopped, plus more for garnish
Instructions
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.
Nutrition
Serving: 1portion | Calories: 480kcal | Carbohydrates: 48g | Protein: 15g | Fat: 27g | Saturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 789mg | Fiber: 6g | Sugar: 11g