Watermelon Feta Avocado Salad

 

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Watermelon and Avocado Salad Annabel Langbein

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Ingredients. 6 cups seedless watermelon, cut into 1 ” cubes. ½ cup crumbled feta. 2 avocados, diced.

2 tablespoons chopped basil (about 8 leaves) 1 lime (optional). For the Salad. 4 cups of cut watermelon 1 inch cubes. 1 ripe avocado cut into small slices or cubes. 1/2 red onion thinly sliced.

1/2 cup fresh mint chopped. 1/2 cup feta cheese crumbled. In a medium bowl, combine watermelon, cilantro, red onion, feta and avocado and gently mix together. Whisk together vinegar, olive oil, lemon juice and salt and pepper. Pour dressing over salad and stir to coat.

Top with more feta if desired. My additions to this popular combo of watermelon, feta, mint, and lime are edamame and avocado. The firm edamame nicely complements the juicy texture of the watermelon, the avocado adds creaminess, and both make the salad more filling and satisfying. Add the sliced fennel, cucumber, radishes, scallions, avocado, feta and toss. Add the watermelon and toss again.

Taste, and add more salt, pepper, lemon and/or olive oil as you like. This recipe for Grilled Watermelon and Avocado Salad combines the sweetness of watermelon and red onions, with the richness of avocado, salty feta cheese, spicy chilis and sprightly lime juice. With feta, avocado, mint & lime, it’s the perfect mix of savory & sweet. I love a good sweet & savory combination, and this watermelon salad with feta, mint, avocado, and a tangy lime dressing is exactly that. Watermelon Salad an unexpected concoction of watermelon, mint, feta cheese, and red onion.

Watermelon and Feta salad step by step. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt. Arrange the watermelon, cucumber, and red onions on a large plate or platter.

Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. 1/2 medium watermelon, rind removed, cut into 1-inch dice (about 6 cups) 1 cup crumbled feta cheese.

1 jalapeno pepper, stem and seeds removed, cut into 1/4-inch dice. In a large bowl combine watermelon, cucumber, red onion, mint, and feta cheese. In a small bowl whisk together the olive oil, lime, honey.

Pour on top of the watermelon and toss to coat.

List of related literature:

1 Hass avocado 6 ounces Greek feta cheese 1 roasted red bell pepper (about 4 ounces) 2 tablespoons extra-virgin olive oil 1 or 2 garlic cloves, peeled Cut the avocado in half lengthwise.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Gently stir together the ricotta mixture, prosciutto, kale, tomatoes, avocado, and breadcrumbs in a bowl.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

• In a blender, combine 450 grams (scant 2 cups) of the avocado with the extra-virgin olive oil, lime juice, liquid glucose, and fine sea salt.

“Atelier Crenn: Metamorphosis of Taste” by Dominique Crenn
from Atelier Crenn: Metamorphosis of Taste
by Dominique Crenn
Houghton Mifflin Harcourt, 2015

To make the avocado crema: Place the avocado flesh and 1/4 tsp salt in a medium bowl.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
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tip: This recipe calls for just one-quarter of an avocado.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
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Mix the avocado cream with the salad, turning the whole thing gently, and put into the bowl(s).

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
UNP Bison Books, 2007

Avocado, sliced or spread, is excellent on sourdough French bread (or bread of your choice), plain or with lemon juice and salt and pepper.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

BLEND the avocado, Parmesan, yogurt, lemon juice, parsley, oil, ⅓ cup water, and ½ teaspoon each salt and pepper until creamy.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Prepare the dressing as directed and pour a little over each avocado half.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

Add to cubed avocado and gently combine.

“The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men” by Judy Gelman, Peter Zheutlin
from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men
by Judy Gelman, Peter Zheutlin
BenBella Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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22 comments

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  • Nigella just wanted to tell you. That you are beautiful. Everything about you drives me crazy. You have such a natural beauty. Your accent is so elegant & sexy.

  • Omg when she said ” rather large but then my mouth can accommodate” ha ha ha outragious when added with a sly look at the camera. Great chef though

  • I think that I can recreate everything except the last one. It won’t be so pretty. I may have to swap out the feta for sunflower seeds to make it vegan friendly.

  • Dearest Nigella, what is that luscious fuschia-colored drink you are serving with your glorious watermelon salad? ❣Oh, never mind. I see you have a video on that ��

  • Omg when she said ” rather large but then my mouth can accommodate” ha ha ha outragious when added with a sly look at the camera. Great chef though

  • I think that I can recreate everything except the last one. It won’t be so pretty. I may have to swap out the feta for sunflower seeds to make it vegan friendly.

  • I make this a lot during summer, especially when it’s hot and humid. I’ve used feta crumbles but I need to try the feta cubes the way you make it. Love the addition of toasted sunflower seeds. I also add paper-thin rings of red onion. Thanks. Your video’s and recipes are great.

  • That watermelon looks as though it’s been sitting out too long and had developed that nasty I edible skin on it. You have to cut that away first. Yuk!

  • “I want quite large chunks but small enough to get into your mouth one at a time.
    But then my mouth can accommodate ”
    Same sis same ����

  • I used to make this daily back in early 2000’s after this aired on Nigella’s show when it was on the Style Network. Forever Summer was my favorite season of her shows.

  • My grandmother couldn’t eat watermelon without feta:-P I don’t like it, but it’s the old school Hellenic summer dessert. Tip: always use the hard feta, soft feta isn’t the best quality…..

  • This is standard in certain parts of Palestine. I personally don’t like watermelon unless there is feta. Otherwise it’s just sugary. Thank you for this recipe

  • I was watching your show 3 years before… And then I forgot…. But yesterday I just saw your pic in a ad on newspaper. So I searched and then subscribed it. Well I thought I lost you…. But I got you back �� and now I’m so happy.

  • I make this a lot during summer, especially when it’s hot and humid. I’ve used feta crumbles but I need to try the feta cubes the way you make it. Love the addition of toasted sunflower seeds. I also add paper-thin rings of red onion. Thanks. Your video’s and recipes are great.

  • Amazing looking salad, we will give it a try soon in this summer heat,…Please check out our channel for more upcoming videos and recipes

  • Amazing looking salad, we will give it a try soon in this summer heat,…Please check out our channel for more upcoming videos and recipes

  • This is standard in certain parts of Palestine. I personally don’t like watermelon unless there is feta. Otherwise it’s just sugary. Thank you for this recipe

  • This is quite possibly the most loved salad in my entire salad repertoire. I use Kalamata olives and not black. And loads more mint. But as my last meal on earth? This is the one! ( perfect place to use the coarse grain Himalayan salt you didn’t know what to do with!)

  • “I want quite large chunks but small enough to get into your mouth one at a time.
    But then my mouth can accommodate ”
    Same sis same ����

  • Nigella just wanted to tell you. That you are beautiful. Everything about you drives me crazy. You have such a natural beauty. Your accent is so elegant & sexy.

  • This is quite possibly the most loved salad in my entire salad repertoire. I use Kalamata olives and not black. And loads more mint. But as my last meal on earth? This is the one! ( perfect place to use the coarse grain Himalayan salt you didn’t know what to do with!)

  • My grandmother couldn’t eat watermelon without feta:-P I don’t like it, but it’s the old school Hellenic summer dessert. Tip: always use the hard feta, soft feta isn’t the best quality…..