Who doesn’t love watermelon in the summer? Our Watermelon Avocado Salad is just so refreshing and pairs well with grilled fish or chicken for a light meal.
This vibrant, flavourful avocado watermelon salad can be made in no time at all and is the perfect side to any summer BBQ.
This salad is a nutrition powerhouse, thanks to its two key ingredients: watermelon and avocado. Avocados are packed with healthy fats and vitamins such as potassium, calcium, and magnesium. Watermelon is also rich in vitamins and minerals, as well as lycopene, a powerful antioxidant.
Looking for some more watermelon salad inspiration? Try our Persian Watermelon and Feta Salad or for something sweet, our Watermelon Fruit Salad would be perfect.
You Will Need
Make it "Cheesy"
Make this watermelon avocado salad even more substantial by adding some salty, protein-packed cheese.
Crumbled feta is a great option, or you could try adding silky bocconcini balls or creamy burrata or mozzarella.
How to Make It
Step 1 - Cut the Melon
For a large watermelon
- Wash the outside of the melon, lay it flat on a chopping board and cut off both ends; cut it in the middle to make two manageable pieces.
- Then stand each piece up, and with a sharp knife, cut off the rind. Start from the top down to the bottom. Keep slicing until you start to see the pink flesh.
- Lay the peeled watermelon flat and cut it into bite-sized cubes.
For a small watermelon
- Wash the outside of the melon, cut it in quarters, then run your knife between the rind and flesh, slice into triangles, then dice into bite-sized pieces.
Step 2 - Prepare the Remaining Ingredients
Wash and trim the cucumber and cut it into rounds.
Rinse the avocado, remove the seed, peel and cut it into chunks. Squeeze some lemon juice on the avocado to prevent it from browning.
Rinse the basil, shake and pat dry, then strip the leaves from the stems.
Step 3 - Assemble the Salad
Place everything in a large mixing bowl (except the balsamic glaze), and season with sea salt and cracked black pepper.
Toss well to combine, taste and adjust seasonings according to your taste.
Arrange in a salad bowl and keep chilled until you are ready to serve.
🍽 Serving Suggestions
This is a light and refreshing salad that is great to serve with white meats such as chicken or pork. It is also sensational with fish and seafood. As it is a cooling salad, it makes a great side for spicy food. Try it with...
- Peppered Pork Loin
- Chilli Prawns
- Seared Scallops
- Grilled chicken fillets or a grilled whole fish
- Steamed crab or lobster
Tips & Questions
Can You Eat the White Watermelon Rind?
The rind—yup, that white part between the pink flesh and tough green skin—isn't just edible; it's a secret nutritional powerhouse! It's almost like you get two fruits in one – packed with fibre and potassium for heart-healthy goodness, plus citrulline, an amino acid that assists in making protein.
What is Balsamic Glaze?
Balsamic glaze is balsamic vinegar with a sweetener such as sugar, honey, or maple syrup added that has been reduced by half to form a sticky, vinegary glaze.
It can also be made with just a good quality vinegar that has been cooked on medium-high heat for 10 minutes or so until it is reduced by half and sticky.
It can be found in most supermarkets alongside other bottles of vinegar.
How to Choose Watermelon
For help choosing the perfect melon, head over to our Watermelon Fruit Salad recipe.
Can Watermelon Avocado Salad Be Made Ahead?
This salad can be made several hours in advance.
- I suggest squeezing some lemon juice on the avocado to prevent it from browning.
- Add the dressing and mix the salad just before you serve it.
What Can I Do With the Leftovers?
Store any leftover salad covered in an airtight container in the fridge. It should still be good to eat the following day, albeit not as “fresh”.
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Recipe Card
Ingredients
- 1 kg watermelon (without the rind, approximately half small seedless 2.2 lbs)
- 1 medium Lebanese or Persian cucumber (approx. 120 grams / 8.5 ounces)
- 1 large avocado (approx. 300 grams / 10.6 ounces)
- 1 cup basil leaves
- 3 tablespoons balsamic glaze
- 3 tablespoons avocado oil or extra virgin olive oil
- Sea salt and cracked black pepper
Instructions
- Wash the outside of the melon, lay it flat on a chopping board and cut off both ends cut it in the middle to make two manageable pieces.
- Then stand each piece up and with a sharp knife cut off the rind. Start from the top down to the bottom. Keep slicing until you start to see the pink flesh.
- Lay the peeled watermelon flat and cut into bite-sized cubes.
- Wash the outside of the melon, cut it in quarters then run your knife between the rind and flesh, slice into triangles then dice into bite sized pieces.
- Wash and trim the cucumber and cut it into rounds.
- Rinse the avocado, remove the seed, peel and cut into chunks. Squeeze some lemon juice on the avocado to prevent it from browning.
- Rinse the basil, shake and pat dry then strip the leaves from the stems.
- Place everything in a large mixing bowl (except the balsamic glaze), season with sea salt and cracked black pepper, toss well to combine. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl and keep chilled until you are ready to serve.
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