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.
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 the other vinegars.
For help choosing the perfect melon then see our Watermelon Fruit Salad recipe.
Make Your Watermelon Avocado Salad “cheesy”
While this recipe is dairy-free adding some cheese will provide some added protein and make this salad more substantial.
- Try adding some crumbled salty feta
- Silky and milky bocconcini balls.
- Creamy burrata or mozzarella.
What can I serve it with?
This is a light and refreshing 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
You Will Need…
HOW TO MAKE it
1CUT 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 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.
CUT RIND FROM WATERMELON DICE WATERMELON
2PREPARE REMAINING INGREDIENTS
Wash and dry the baby spinach then either pat or spin dry in a salad spinner.
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.
WASH & DRY SPINACH DICE AVOCADO CUT CUCUMBER INTO ROUNDS STRIP BASIL LEAVES FROM STEMS
3ASSEMBLE THE SALAD
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.
ADD ALL INGREDIENTS TO BOWL MIX WELL TO COMBINE 
ARRANGE IN BOWL & DRIZZLE WITH BALSAMIC GLAZE
Can I make it ahead?
This salad can be made a day in advance.
- I suggest squeezing some lemon juice on the avocado to prevent it from browning.
- Also, mix the salad just before you serve it.
What about 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”.
Some other “fruity” salads to try…
Ingredients
- 1 kg watermelon (without the rind, approximately half small seedless 2.2 lbs)
- 1 medium Lebanese or Persian cucumber (approx. 1.98oz/56.13g)
- 1 large avocado (approx. 7.09oz/201g)
- 1 cup basil leaves
- 3 tbsps balsamic glaze
- 3 tbsps 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 the baby spinach and either pat or spin dry.
- 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.
Video
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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