Watermelon Salad

watermelon salad

A cool treat on a hot summer day!

It’s been crazy warm here lately! We had a heat wave this past week, mixed with some smoky skies. There are several forest fires currently burning in interior BC. The fires have been ongoing for the past few weeks. There are a lot of residents displaced by the fires, and many have lost their homes. The winds shifted earlier this week and are now blowing from the interior out to Vancouver (the wind normally blows in off the ocean, and towards the interior) bringing the smoke from the interior out towards the coast. The smoky grey skies have me in a bit of somber mood. Some areas within the province have considerably worse air quality than we currently do, so I consider myself lucky.

I’m late in posting this recipe. It’s not really watermelon season here in Vancouver anymore (watermelons are still available in the grocery stores – but we’re in the middle of berry and cherry season and about to head into peach season). The hot weather has me craving a cool treat.

I love watermelon and I love a salad on a hot summer day.

I wanted to create a watermelon salad without feta cheese. I know! Who doesn’t use feta cheese?! This gal! Honestly, I like cheese. It doesn’t like me back… So: I swapped out the cheese for avocado. The creaminess of the avocado replaces the creaminess of the cheese. I’m not going to lie, it’s not a 100% perfect substitution, but it worked for us. To cover for the flavour missing from the cheese, I used larger quantities of the herbs and some red onion.

Les ingrédients
Watermelon, cucumber, red onion, avocado, mint and Thai basil.

To make my version of Watermelon salad, you will need…

  • 2 cups of watermelon, cubed
  • 1 medium cucumber, peeled and diced
  • ¼ of a medium red onion, diced
  • 1 large avocado, diced
  • 3 TBSP of mint, finely sliced
  • 2 TBSP of Thai basil, finely sliced – I found the Thai basil switched the flavour up enough that you were no longer expecting the feta found in traditional watermelon salad
  • Salt and pepper to taste
  • A squirt of lemon or lime juice
  • A drizzle of olive oil
Sliced and Diced!
Playing with my food! The watermelon and cucumber were too good of a colour contrast not to photograph.
Avocado bleeding into the red onion. Playing with your food is fun is such beautiful colour combinations!


  1. Prep the watermelon, cucumber, red onion, avocado, mint and Thai basil.
  2. Add the above ingredients to a large bowl. Add the lemon juice, olive oil and salt and pepper.
  3. Give everything a good toss.

Enjoy 🙂

The final product!
The colour combination is as exciting for the eyes, as the flavour combination is for the tummy!


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