Watermelon & Avocado Salad: The Bathtub Reverie You Didn’t Know You Needed

Why I’m obsessed

I’ve had a thing for weird combos lately, and this one popped into my head after washing my face with watermelon-scented soap. Sounds odd? Maybe. But it’s the way the fat creaminess of the avocado melts against that cold, juicy burst of watermelon. It’s like a surprise party in your mouth—unexpected, refreshing, slightly salty. No herbs, no fuss, just pure texture play.

Right now, with the heat cranking up, I’m craving this simple thing that feels a little indulgent but totally easy to throw together. No oven, no fancy ingredients, just ripe fruit and that silky avocado. It’s not about making a statement—it’s about catching those tiny moments when fresh really hits different. Plus, I’d happily eat this for breakfast, lunch, or even after a run when your body just wants fruit and fat.

Watermelon and Avocado Salad

This dish combines ripe watermelon and creamy avocado sliced into chunks, served fresh with minimal preparation. The ingredients are layered or gently tossed to highlight their contrasting textures—juicy and crisp watermelon paired with silky avocado—resulting in a vibrant, refreshing salad with a smooth and juicy final appearance.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: Fusion

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 cups watermelon cubes seedless, ripe
• 1 large ripe avocado peeled, pitted
• 1 tablespoon lime juice freshly squeezed
• 1 pinch sea salt to taste

Equipment

• Sharp Knife
• Cutting board
• Mixing bowl
• Serving plate

Method

 

1. Use a sharp knife to carefully cut the ripe watermelon into uniform 1-inch cubes on a clean cutting board. Arrange the cubes on a serving plate or place in a mixing bowl.
2. Cut the avocado in half lengthwise, remove the pit, and peel the flesh. Slice the avocado into thin, even chunks or scoop with a spoon for a rustic texture. Add the avocado pieces to the watermelon on the plate or bowl.
3. Drizzle the lime juice evenly over the watermelon and avocado; this enhances flavor and prevents browning of the avocado. Sprinkle a pinch of sea salt over the mixture.
4. Gently toss the watermelon and avocado with a spoon or fork to combine, ensuring the lime juice and salt are evenly distributed. Be careful not to mash the avocado; aim for gentle mixing.
5. Transfer the mixture onto a clean serving plate or keep in the bowl ready to serve. The final dish should showcase juicy watermelon chunks with smooth avocado accents, visually vibrant and appealing.

Sometimes I wonder if we overthink meals. This one’s a little messy, maybe not perfect, but it’s honest. No plans, no fuss. Just the kind of thing you make when your brain is too tired to cook but still needs something worth eating.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.