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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
Total Time 10 minutes
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.