Salad ·set. 17, 2026

Sweet Heat Watermelon Salad: Cucumber, Zucchini, Avocado, Feta, Pistachios & Pumpkin Seeds

A fresh and colorful salad combining sweet watermelon with crisp cucumber, tender raw zucchini, creamy avocado, and salty feta. Dried mint and Urfa biber add freshness and gentle heat, while toasted pistachios and pumpkin seeds provide plenty of crunch. A bright lemon dressing brings all the flavors together.

Serves: 2–3
Prep time: 20 minutes

Equipment

Ingredients

Salad

500 g watermelon, rind and large seeds removed, cut into bite-sized cubes
150 g zucchini, washed, ends trimmed and very thinly sliced or shaved into ribbons
150 g cucumber, washed, ends trimmed and thinly sliced
1 avocado, peeled, pit removed and cut into bite-sized pieces
40–50 g red onion, peeled and very thinly sliced
100 g feta cheese, crumbled into small pieces
½ tsp dried mint
½ tsp Urfa biber (İsot), or to taste
30 g pistachios, roughly chopped
2 tbsp pumpkin seeds
A handful of fresh basil leaves, roughly torn

Lemon Dressing

2 tbsp extra-virgin olive oil
1½ tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
½ tsp salt
Freshly ground black pepper, to taste

Instructions

1. Prepare the watermelon

Cut the watermelon into wedges and remove the rind. Remove any large seeds.

Weigh out 500 g of edible watermelon flesh, then cut it into bite-sized cubes.

Place the watermelon in a large salad bowl.

2. Prepare the zucchini

Wash the zucchini and trim both ends.

Using a sharp knife, cut it into very thin slices. Alternatively, use a vegetable peeler to shave it into long, thin ribbons.

The zucchini is used raw. There is no need to salt or cook it.

3. Prepare the cucumber

Wash the cucumber and trim both ends.

Cut it into thin slices. If the cucumber has particularly large or watery seeds, you can remove some of the seeded center before slicing.

4. Prepare the red onion

Peel the red onion and slice it as thinly as possible.

Thinly sliced onion provides flavor without overpowering the watermelon and other fresh ingredients.

5. Prepare the avocado

Cut the avocado in half and remove the pit.

Scoop the flesh from the skin and cut it into bite-sized pieces.

Set it aside until the salad is almost ready to serve to help prevent it from becoming mashed when the salad is tossed.

6. Toast the pistachios and pumpkin seeds

Roughly chop the pistachios.

Place the pistachios and pumpkin seeds in a dry frying pan over medium heat.

Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Watch them carefully, as both can burn quickly.

Remove from the heat and allow them to cool slightly.

7. Make the dressing

Add the olive oil, lemon juice, honey, Dijon mustard, salt and freshly ground black pepper to a small bowl.

Whisk until well combined.

8. Combine the salad

Add the zucchini, cucumber and red onion to the bowl with the watermelon.

Sprinkle the dried mint and Urfa biber directly over the salad.

Add the fresh basil and gently toss the ingredients together.

Pour over most of the dressing and toss gently again.

9. Add the avocado and feta

Add the avocado pieces and crumbled feta.

Gently fold them into the salad, taking care not to crush the avocado or watermelon.

10. Finish with the toasted seeds and nuts

Sprinkle the toasted pistachios and pumpkin seeds over the salad.

Drizzle with the remaining dressing and finish with a little freshly ground black pepper and, if desired, a small pinch of Urfa biber.

11. Serve

For the best texture, serve immediately or allow the salad to stand for 5–10 minutes so the flavors can come together.

Avoid leaving the salad dressed for too long, as the watermelon and cucumber will release liquid and gradually dilute the dressing.

A Note on the Urfa Biber

Urfa biber , also known as İsot, works particularly well in this salad. Its fruity, slightly smoky character complements the sweetness of the watermelon while providing a gentle warmth.

Start with ½ teaspoon and add more to taste. The goal is a subtle heat rather than a strongly spicy salad.

Optional additions

For a more substantial salad, you can also add: