Why This Salad Squared Back Into My Kitchen
Honestly, I wasn’t planning on making anything complicated today. Just wanted something to nibble on while sitting outside. Then I sliced into that ripe watermelon — bright red, glistening, with that sweet, almost perfumed smell that hits your nose first— and I thought about how weirdly satisfying it is to have the juice run down your chin. I wasn’t expecting the next ingredient to be avocado. That buttery, almost grassy flavor took me by surprise, especially paired with the watermelon’s crisp sweetness. It’s like the summer versions of two unlikely friends, finally hanging out together. Nothing fancy. No fuss. Just the kind of dish you grab when it’s too hot to cook but your stomach still wants something fresh that hits all the right notes.
Watermelon and Avocado Salad
Ingredients
Equipment
Method
- Cut the watermelon into approximately 1-inch cubes using a sharp knife and a stable cutting board. Place the cubes into a mixing bowl.
- Slice the ripe avocado in half lengthwise, remove the pit, and peel away the skin. Cut the avocado into small, uniform chunks.
- Add the avocado chunks to the bowl with watermelon. Drizzle the lime juice evenly over the mixture.
- Gently toss the ingredients using a spoon or salad tongs until well combined, ensuring the avocado remains intact and the lime juice coats everything evenly.
- Transfer the finished salad to a serving dish, adjust seasoning with extra lime juice or salt if desired, and serve immediately for best freshness and texture.
This salad? It’s one of those things that makes you forget about the world for a few bites. A little tang, a lot of mellow. Perfect for when the heat feels like it might melt you but you refuse to turn on the stove. It’s messy and beautiful—just like summer itself. Sometimes, that’s all I really want to remember.