Watermelon Avocado Salad

5 from 1 vote

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 summer meal.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: American, Australian

Keyword: avocado, basil, watermelon

Difficulty: Easy

Diet: dairy free, Gluten free, nut free, Paleo, Vegan, Whole30

Servings: as a side

Calories: 312kcal

Author: Anastasia Papapetros

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

Metric - Imperial

Instructions

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.

Prepare remaining ingredients

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.

Assemble 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.

Video

Nutrition