Watermelon, Grilled Corn, and Avocado Salad

August 9, 2022


  • 3 cups of cubed seedless watermelon
  • 2 ears of corn, chucked and grilled or baked in oven
  • ¼ – ⅓ cup vegan Feta
  • 1 lime, juiced
  • 2 Tablespoons chopped cilantro
  • Salt and pepper to taste

Dressing – two ways:

Avo Lime Vinaigrette:

  • 4 Tablespoons HOPE Avocado Lime Hummus
  • ¼ cup extra virgin olive oil
  • 1 – 2 Tablespoons red wine vinegar
  • Pinch of dried oregano
  • Salt and pepper to taste

Creamy Spicy Avo salad dressing:

  • 3 Tablespoons HOPE Spicy Avocado Hummus
  • 3 Tablespoons extra virgin olive oil
  • ½ an avocado
  • 2 Tablespoons lime juice
  • 3 – 4 Tablespoons water (to thin as needed)
  • Salt and pepper to taste


  1. Cut watermelon into small cubes. Toss with salt and pepper. Put in a colander over the sink or a bowl to drain juices and allow to sit for 20 minutes.
  2. Shuck the corn, wash, and pat dry. Brush with olive oil and sprinkle with a little salt and pepper.
  3. Place the cobs on the grill and turn every few minutes until fully cooked, about 15 minutes. Allow to cool and remove kernels from the cob with a knife.
  4. Make the two dressings. For the Avo Lime Vinaigrette, whisk together HOPE Avocado Lime hummus, olive oil, vinegar, and spices until combined. For the Creamy Spicy Avocado dressing, add all ingredients to a blender and blend until smooth.
  5. In a large bowl or platter, add the watermelon, grilled corn, chopped avocado, and fresh cilantro. When ready to serve, sprinkle vegan feta cheese over the salad.
  6. Pour the dressing into jars for your guests to choose their favorite and drizzle on as needed. 
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