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Watermelon and Avocado Salad

A fresh salad combining ripe watermelon and creamy avocado, dressed with a light citrus vinaigrette. The dish features contrasting textures with juicy, crisp watermelon and smooth, buttery avocado, presented as a vibrant, colorful salad with a minimal, punchy flavor profile.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups watermelon cubes seedless, ripe watermelon cut into bite-sized pieces
  • 1 avocado ripe avocado peeled, pitted, sliced
  • 2 tbsp olive oil extra virgin preferred
  • 1 tbsp fresh lemon juice about half a lemon
  • 1 tsp honey or agave syrup optional, for balanced sweetness
  • pinch sea salt to taste
  • pinch freshly ground black pepper to taste

Equipment

  • Cheron Knife
  • Mixing Bowl
  • Vegetable Peeler
  • Juice Squeezer
  • Serving plate

Method
 

  1. Place the watermelon cubes in a large mixing bowl. Ensure they are evenly spread out for easy mixing later.
  2. Peel the avocado with a vegetable peeler, then cut it in half, remove the pit, and slice into thin, even pieces. Arrange the slices on top of the watermelon or set aside.
  3. In a small bowl, whisk together the olive oil, fresh lemon juice, honey (or agave), sea salt, and black pepper until the dressing is well combined and slightly emulsified.
  4. Pour the dressing over the watermelon and avocado slices. Gently toss with a large spoon or spatula until all ingredients are evenly coated without breaking the avocado slices, visualized by a light sheen on the fruit and a gentle mix.
  5. Transfer the salad to a serving plate or bowl. Garnish with additional slices of avocado or a sprig of mint if desired. Serve immediately for maximum freshness and visual appeal.