Why Do We Keep It Simple?
Because sometimes, chopping up watermelon and avocado feels like breaking all the unwritten rules. No fancy dressings, no chef tricks. Just the cold snap of watermelon, juicy and bursting with that sweet-sour punch. Somewhere in that bright flesh, there’s a quick reminder: summer isn’t about complicated meals. It’s about feeling the juice drip down your chin when no one’s watching, the coolness of avocado against the heat.
Right now, after a string of plateaus and heavy meals, this salad hits the reset button. It’s unpretentious, honestly. No fuss, just fresh ingredients meeting in a bowl. I think of it as the edible version of a pause button—something that cuts through the chaos without trying too hard. It’s as if the ingredients whisper, ‘Hey, keep it simple. That’s where the magic lives.’
Watermelon and Avocado Salad
Ingredients
Equipment
Method
- Use the sharp knife and cutting board to dice the watermelon into roughly 1-inch cubes, ensuring uniform size for even distribution.
- Slice the avocado in half lengthwise, remove the pit, and carefully peel off the skin using a spoon or fingers. Cut the avocado into thin slices or chunks.
- Transfer the cubed watermelon and sliced avocado into the mixing bowl. Gently toss with a spoon or salad tongs until evenly mixed.
- Inspect the mixture for even distribution and vibrant appearance. No additional dressing or seasoning is necessary, but you may optionally add a pinch of salt or lime juice for flavor.
- Serve immediately, displaying the bright red and green colors of the fruit, with a glistening, juicy appearance.
Maybe it’s a little rebellious to combine sweet watermelon with creamy avocado, but that’s the point. Sometimes, you need a salad that feels like a small act of defiance. Like, I’m not going to overthink this one. Just chop and enjoy. Because honestly, that’s when dinner tastes the best—whatever you’re craving, no apologies needed.