Watermelon & Avocado Salad: When You Crave Something Unexpected

It’s the cold crunch that messes with your mind

Tossing together ripe watermelon and buttery avocado might sound weird, like a flavor mash-up out of nowhere. But bite into that combo and you get this strange tug-of-war — sweet, juicy watermelon with that creamy, mild richness of avocado. It’s like tasting summer and fall wrapped into one. No dressing, no fuss, just fresh ingredients doing their thing. I was pretty sure I’d seen it all with salads, but this one snuck in quietly. I made it late at night, half as an experiment, and suddenly it was all I wanted in the fridge the next day. Maybe it’s the saltiness from the feta, or just how the textures play off each other—crisp, soft, lush. Whatever it is, this salad feels like breaking the rules and realizing they’re better that way.

Watermelon and Avocado Salad

This salad features ripe watermelon and creamy avocado sliced into bite-sized pieces, combined raw without additional dressing. The final dish presents a colorful, juicy, and slightly soft texture with contrasting crisp, tender, and lush elements, garnished with feta cheese for added saltiness.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: fusion

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon, cubed
• 2 ripe avocado, sliced
• 1/2 cup feta cheese, crumbled optional
• to taste salt for seasoning

Equipment

• Chef's knife
• Cutting board
• Mixing bowl
• Serving platter

Method

 

1. Use a chef's knife and cutting board to dice the watermelon into roughly 1-inch cubes and peel, pit, then slice the avocados into thin wedges.
   4 cups watermelon, cubed
2. Transfer the cubed watermelon and sliced avocado into a large mixing bowl, gently tossing to combine.
   4 cups watermelon, cubed
3. Crumb the feta cheese over the combined fruit, distributing evenly.
   4 cups watermelon, cubed
4. Sprinkle a pinch of salt over the mixture and gently toss again to incorporate the seasoning.
   4 cups watermelon, cubed
5. Transfer the salad onto a serving platter, arranging the pieces attractively, and serve immediately to enjoy the fresh textures and flavors.

Sometimes, I think the weirdest combos are the ones that stick. Like, who decided avocado and watermelon could work side by side? But here we are, making this little oddball of a salad in the middle of summer. I’ll probably make it again when I’m bored with everything else sitting in the fridge. Maybe next time I’ll toss in a few mint leaves, just to really shake things up.