There are dishes that surprise you—in the most unexpectedly delightful way. This salad is one of them. Sweet, juicy watermelon meets creamy avocado and salty crumbled feta, all wrapped up in a zesty lime-balsamic vinaigrette and finished with fragrant herbs like mint and basil. It's the kind of recipe that makes your tastebuds sit up and sing.

Perfect for summer days, barbecues, picnics, or anytime you want something fresh and satisfying without too much fuss. It's vibrant, healthy and just a little bit cheeky in the best way. Whether you serve this salad as a side, a starter, or a light main, it never fails to steal the show.

Watermelon, Strawberry, Avocado and Feta Salad

Prep time: 20 minutes | Cook time: 10 minutes | 3-4 servings 

Ingredients: 

• 2/3 cup balsamic vinegar 
  
• 1 tablespoon unrefined cane sugar or honey
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh basil leaves, finely chopped
• 2/3 cup crumbled feta cheese 
• 5 cups ripe watermelon, cubed
• 1 ripe avocado, cubed
• 1 cup ripe strawberries, sliced
• 2 tablespoons extra virgin olive oil
• Pinch of sea salt, to taste
• Pinch of freshly cracked black pepper, to taste

Directions:

1. In a small saucepan, bring the balsamic vinegar and sugar or honey to a gentle simmer over low heat. Reduce for about 8-10 minutes until slightly thickened and syrupy. Allow to cool completely, then whisk in lime juice and olive oil. 

2. In a large bowl, gently combine the watermelon, avocado, strawberry, feta, mint and basil.

3. Drizzle the balsamic vinaigrette over the salad just before serving. Gently toss to combine. Season with sea salt and cracked black pepper. 

Hints & Tips

Leftovers - This salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day. Note that the avocado may brown slightly and the watermelon will release some juice. Give it a gentle toss and refresh with extra herbs or feta before serving.

Make Ahead - Prep the balsamic dressing and cube the watermelon up to a day in advance. Store them separately in airtight containers. Add the avocado, strawberry herbs and dressing just before serving.

Variation - Toss in a handful of rocket or baby spinach for a more traditional salad feel.