Watermelon & Avocado Salad: Rediscovering Comfort in a Bowl

This salad is a little like finding an old, slightly worn pair of jeans that still fit just right. No fancy tricks, just a simple combo that feels honest. The smell of ripe watermelon—crisp, a little sweet, and with that lawn-mower-green freshness—mixed with the buttery, almost nutty aroma of avocado. That’s what got me. The unexpected moment when the cold juice from the melon hits the creamy avocado—kind of like a mini surprise party on your taste buds.

Right now, everyone’s craving something familiar but fresh. No fuss, no crazy ingredients, just something that makes you pause for a second. It’s the kind of salad you might forget about after the first bite but then find yourself craving again hours later. It’s simple enough to make, yet totally worth noticing.

And honestly, I keep thinking about how this makes me feel—it’s like a quiet rebellion against the usual summer fruit salads. A little unexpected, a little weird, but totally right in the moment.

Watermelon and Avocado Salad

This salad combines ripe watermelon and creamy avocado, mixed gently to preserve their textures. It features raw ingredients that are sliced and assembled without cooking, resulting in a fresh, juicy, and smooth final dish with vibrant colors and contrasting textures.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: Summery

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 cups watermelon seeded, ripe, cut into cubes
• 1 ripe avocado peeled, pitted, sliced
• 1 tablespoon lime juice freshly squeezed
• 1 pinch sea salt to taste
• 0.5 teaspoon black pepper freshly ground

Equipment

• Chef's knife
• Cutting board
• Mixing bowl
• Spoon or Salad Tongs

Method

 

1. Use a chef's knife and cutting board to cut the watermelon into roughly 1-inch cubes, ensuring even size for consistency. Arrange the cubes in a mixing bowl.
2. Peel and pit the ripe avocado, then slice into thin, even pieces. Gently add the avocado slices to the bowl with the watermelon.
3. Drizzle the lime juice over the fruit mixture, then sprinkle with a pinch of sea salt and freshly ground black pepper. Toss gently using a spoon or salad tongs until the ingredients are coated evenly, taking care to not mash the avocado.
4. Once mixed, transfer the salad to a serving plate or bowl for display. Observe the vibrant contrast of red watermelon and green avocado, with the fruit remaining intact and slightly glistening from the lime juice.
5. Serve immediately to enjoy the fresh, juicy textures of the watermelon and the creamy smoothness of the avocado. Optionally, garnish with additional lime wedges or fresh herbs.

Sometimes the best ideas are the simplest ones. That weird little moment of flavor—crisp, cool, creamy—stays with you longer than you’d expect.