The Best Watermelon Salad Ever (No Lettuce)

This Watermelon and Cucumber Salad is the ultimate no-lettuce summer salad made with juicy watermelon, strawberries, crisp Persian cucumbers, creamy avocado, fresh mint, dairy-free feta, pistachios, red onion, lime, maple, and sea salt. It’s sweet, salty, tangy, crunchy, refreshing, and perfect for Labor Day, summer parties, cookouts, or one final celebration of the season.

Course Salad

Cuisine American

Keyword dairy free, easy salad recipe, easy summer recipe, gluten free, plant based

Prep Time 20

Total Time 20

Servings servings

Calories 175kcal

Author Jackie Akerberg

Ingredients

4 cups watermelon cubed
2 Persian cucumbers sliced
1 avocado not too ripe, diced
6 oz strawberries quartered
⅓ cup mint leaves chopped
¼ cup pistachios chopped
¼ red onion thinly sliced
¼ cup dairy-free feta
1 lime zested and juiced
1 tbsp maple syrup
½ tsp sea salt
1 tbsp olive oil optional

Instructions

Start by cubing your watermelon and make sure each bite is the perfect bite sized piece - I like to go with about 1/2" - 1". Place them in a strainer nested in another bowl to let excess liquid drain.
Add your red onion to a bowl of water for 10 minutes to remove that sulfuric bite - trust me, it works! Drain thoroughly.
Add the lime zest, maple syrup, salt and optional olive oil to a jar and whisk to combine.
Add all salad ingredients to a large serving bowl and pour the dressing over. Gently toss to combine - this one is best served right away, so if you're keeping it for later, keep all ingredients separate!

Nutrition