Breaking the Rules of Fruit Pairing
I never thought a salad built on summer’s juiciest watermelon and a creamy avocado could feel so rebellious. Usually, I stick to the basics—rustic tomato salads, leafy greens, whatever feels predictable. But lately, I keep thinking about those moments when unexpected things work—they just click. Like how the sweetness of watermelon somehow balances out the smooth richness of avocado, creating this weird harmony that’s almost like a secret you want to keep. It’s not trendy or flashy. I made it on a whim, peeling chunks of fruit while humming an old song. Maybe it’s nothing special. Or maybe it’s exactly what I need right now—something simple, fresh, a little strange but perfect for this weather. Honestly, I’m still surprised I liked this combo as much as I do.
Watermelon and Avocado Salad
Ingredients
Equipment
Method
- Place a cutting board on a stable surface and use a chef's knife to dice the peeled watermelon into bite-sized chunks, ensuring they are evenly sized for uniform appearance and texture.
- Using the same knife and cutting board, peel and pit the avocados, then slice them into thin, even pieces. Arrange the avocado slices aside, ready to be assembled.
- Transfer the diced watermelon into a large mixing bowl and gently season with salt and black pepper if desired, mixing lightly to distribute the seasonings evenly.4 cups watermelon
- On a serving plate, evenly layer the seasoned watermelon chunks and arrange the sliced avocado over the top, creating a colorful, layered presentation.4 cups watermelon
- Once plated, serve immediately to enjoy the fresh textures and vibrant appearance of the salad.
Sometimes I wonder if the world is just waiting for the right pairing to happen—like a little nudge, a moment of clarity. This salad feels like that. Not too heavy, just enough unexpected sweetness and creaminess to remind me that the best bites come when you toss expectations out the window, even if just for one afternoon.
