Watermelon & Avocado Salad: The Summer Snack None of Us Saw Coming

Weirdly, the moment I spotted a ripe watermelon on the stand, I thought about how it’s almost invisible in the fridge these days. No doubt, we’re deep into the season of trying to eat fresh, but I’m over the usual. So I peeled back the green skin, cut into that juicy pink interior—sweet, crisp, with the kind of smell that drifts like a promise—and then stared at my avocado. That unclearly shaped, bumpy green thing that’s suddenly the hero. I never thought they’d turn out to be best friends on a plate, but here we are. This combo feels almost rebellious. It’s about skipping the usual heavy salads and leaning into something that’s not for everyone, but makes a lot of sense right now. A little bit of summer chaos, a little bit of calm, all packed in one bite. It’s weird, but exactly what I needed yesterday.

Watermelon and Avocado Salad

This salad combines ripe watermelon and creamy avocado, emphasizing raw preparation techniques that highlight their natural textures and flavors. The final dish features juicy, crisp watermelon cubes paired with smooth avocado slices, resulting in a fresh and contrasting visual presentation.

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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, diced ripe and sweet
• 1 tablespoon olive oil optional for drizzling
• to taste salt preferably sea salt
• to taste black pepper freshly ground

Equipment

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

Method

 

1. Use a sharp knife and cutting board to dice the watermelon into 1-inch cubes, ensuring uniform size for even presentation and texture.
   4 cups watermelon, diced
2. Slice the avocados lengthwise around the pit, twist to separate halves, then carefully remove the pit with a spoon or knife. Scoop out the flesh and cut into thin slices or cubes.
   4 cups watermelon, diced
3. Arrange the diced watermelon on a serving plate or in a mixing bowl. Gently layer or scatter the sliced avocado on top, creating a colorful contrast.
   4 cups watermelon, diced
4. Drizzle the salad with olive oil, then season with salt and freshly ground black pepper to taste. For added flavor, gently toss to combine all ingredients without breaking down the watermelon.
   4 cups watermelon, diced
5. Serve immediately to enjoy the freshness, or refrigerate for up to 30 minutes to enhance the chill and flavors before serving.

Sometimes I think the best recipes are the ones you almost forget about. No fuss, just ingredients that hit differently all at once. And maybe that’s all summer ever needs—something surprising, a little reckless, and totally satisfying.

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.