This isn’t your typical summer fruit salad. I stumbled on this combo while trying to clear my fridge, honestly. Watermelon’s got this sharp, almost icy scent, the kind that makes you instantly aware of the weather outside. When you bite into crisp, juicy chunks paired with the creamy richness of avocado, it’s like they’re arguing but in a good way, each flavor amplifying the other. No fancy ingredients, just real honest fruit that’s been around forever. But right now, it feels like a reminder. Midyear, mid-chaos, sometimes the best thing you can do is throw things together and hope for a moment of stillness. The crunch of watermelon against the smooth avocado — it’s kind of a small rebellion against the usual salads that just pass through the day.
Watermelon and Avocado Salad
Ingredients
Equipment
Method
- Arrange the watermelon chunks on a large serving platter, ensuring an even distribution of color and size for visual appeal.
- Use a sharp chef's knife to peel, pit, and thinly slice the avocado into even slices. Gently fan out the avocado slices over the watermelon on the platter.
- Sprinkle lemon juice evenly over the fruit to prevent browning and add brightness. Lightly season with salt and pepper to taste.
- Gently toss the fruits in the bowl to distribute the lemon juice and seasoning without breaking the avocado slices, then transfer the mixture back onto the platter if needed.
- Finish by arranging the salad attractively on serving plates, optionally garnishing with additional herbs or a drizzle of olive oil for extra flavor.
Honestly, I kind of like that it doesn’t try too hard. Just fresh, real produce, thrown together with a little salt, maybe a squeeze of lime. No fuss. That’s rare enough these days. Sometimes dishes don’t need a purpose, just a moment when you can forget yourself for a second — or at least pretend to.