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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
Total Time 10 minutes
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.