Cucumber Dill Watermelon Salad

This salad is light and refreshing. The juiciness of the watermelon paired with the cool creaminess of the dressing makes it a perfect summer day lunch or barbecue starter. To make a complete meal, top with grilled shrimp, salmon, tofu or chicken breast.
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Servings 4


  • 8-10 cups mixed greens
  • 1 yellow bell pepper , diced
  • 1 bunch green onions ,light green and white parts chopped
  • 1/2 cup diced cucumber
  • 1 cup chopped watermelon (small bite-sized chop)
  • 2 Tbsp sunflower seeds

For Dressing

  • half of one avocado , pitted and peeled
  • 1/4 cup 0% plain Greek yogurt
  • juice of 1 lime
  • 1/2 cup chopped cucumber
  • 1/2 teaspoon lime zest
  • 1 clove garlic , minced
  • 1 tsp fresh dill
  • salt and black pepper , to taste
  • 3-6 Tbsp water , to reach desired consistency


  • Toss together greens, bell pepper, onion, cucumber, watermelon, and sunflower seeds in a large bowl. In food processor, combine all dressing ingredients. Slowly blend in water, 1 tablespoon at a time, until desired consistency is reached. Coat salad evenly with dressing and serve.
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