Watermelon & Avocado Salad: When Ordinary Fruits Break the Mold

Ever Notice?

Most watermelon salads are sweet, and avocado salads are creamy, but putting the two together? It feels like something I’d do when I’m angry at the rules. No sweet syrup drizzled on fruit. Just the cold juiciness of watermelon, but with the velvety, almost nutty taste of avocado blending in. It’s a strange combo that’s making me rethink what salads can be—like an accidental discovery in the fridge.

Right now, with summer drifting into fall, I want something that surprises my palate. Something that’s light but oddly satisfying—more than just a snack. The smell is sharp, fresh, the kind that makes you want to tear into the fridge. Texture-wise? Crunchy edges of watermelon meet the soft, buttery mouthfeel of avocado. It’s weird in the best way. Sometimes the best ideas are just leftover slices, a splash of olive oil, maybe a pinch of salt. Guess I’m onto something good here.

Watermelon and Avocado Salad

This salad combines fresh, juicy watermelon slices with creamy, buttery avocado pieces, creating a contrast of textures and flavors. The dish involves minimal preparation, primarily slicing and assembling, resulting in a visually vibrant and texturally interesting dish with crunchy edges and smooth interior. It is served chilled, showcasing the natural juiciness of watermelon and velvety avocado.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 4 cups Watermelon cut into bite-sized cubes
• 2 large Avocado peeled, pitted, and sliced
• 2 tablespoons Olive oil for drizzling
• to taste Salt pinch or more as preferred
• to taste Black pepper freshly ground

Equipment

• Chef's knife
• Cutting board
• Bowl
• Serving platter

Method

 

1. Using a chef's knife and cutting board, cut the watermelon into 1-inch cubes, ensuring uniform size for even presentation and texture.
2. Peel, pit, and slice the avocados into thin, even slices or chunks, and set aside in a bowl.
3. Arrange the watermelon cubes evenly on a large serving platter, creating a colorful base for the salad.
4. Add the sliced avocado over the watermelon, distributing evenly for a balanced appearance.
5. Drizzle the olive oil over the assembled salad and season with a pinch of salt and freshly ground black pepper. Use a spoon or squeeze bottle for even coverage.
   4 cups Watermelon
6. Serve immediately while the dish is chilled, showcasing the vibrant colors and contrasting textures of the watermelon and avocado.

You never know what’ll make a salad worth making again. This one keeps me honest. It’s simple, weird, and maybe the kind of thing that sticks around for a while because it’s noisy in the best way in my head.