Watermelon, Grilled Corn + Avocado Salad

with Avocado Hummus Dressing: 2 Ways, Easy + Vegan

Plan for: 30 minutes
Yield: 6 servings

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  • 3 Cups of Seedless Watermelon, cubed
  • 2 Ears of Corn, chucked and grilled *can also bake in oven
  • ¼-1/3 C Vegan Feta (we love Violife)
  • 1 Lime, juiced
  • 2 tbsp cilantro, chopped
  • Salt and pepper to taste

Dressing- 2-Ways:

Avo Lime Vinaigrette

  • 4 TBSP HOPE Avocado Lime Hummus
  • ¼ C Extra Virgin Olive Oil
  • 1-2 TBSP Red Wine Vinegar
  • pinch of dried oregano
  • Salt and pepper to taste

Creamy Spicy Avo Dressing:

  • 3 TBSP HOPE Spicy Avocado Hummus
  • 3 TBSP Extra Virgin Olive Oil
  • ½ an avocado
  • 2 TBSP lime juice
  • 3-4 TBSP water (to thin as needed)
  • salt + 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 min.
  2. Grill the corn—shuck the corn, wash and pat dry. Brush with olive oil and sprinkle with a little salt and pepper. Place the cobs on the grill and turn every few minutes until fully cooked, about 15 min. Allow to cool and remove kernels from the cob with a knife.
  3. Make the 2 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.
  4. Assemble the salad– 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. Pour the dressing into jars for your guests to choose their favorite and drizzle on as needed. Yum!!

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