Watermelon And Avocado Salad Recipes

WATERMELON, RADISH AND AVOCADO SALAD

Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Lidey Heuck

Categories salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Watermelon, Radish and Avocado Salad image

Steps:

Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.

Ingredients

1 pound 3/4-inch cubed watermelon, chilled (about 3 1/2 cups)
1 cup very thinly sliced radishes (4 to 5 radishes)
1 large shallot, thinly sliced
4 tablespoons olive oil
1 tablespoon champagne or white wine vinegar
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 1/2 ounces baby arugula (about 4 cups)
2 firm-ripe avocados, halved, pitted and diced
1/3 cup torn fresh mint or basil leaves
Shaved ricotta salata (optional)

WATERMELON, PRAWN & AVOCADO SALAD

Too hot to cook? This superhealthy salad makes a refreshing light lunch or starter

Provided by Good Food team

Categories Lunch, Starter

Time 15m

Number Of Ingredients 10

Watermelon, prawn & avocado salad image

Steps:

Put the onion in a medium bowl with the garlic, chilli, lime juice, vinegar, sugar and some seasoning. Leave to marinate for 10 mins.
Add the watermelon, avocado, coriander and prawns, then toss gently to serve.

Nutrition Facts : Calories 179 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.91 milligram of sodium

Ingredients

1 small red onion , finely chopped
1 fat garlic clove, crushed
1 small red chilli , finely chopped
juice 1 lime
1 tbsp rice or white wine vinegar
1 tsp caster sugar
watermelon wedge, deseeded and diced
1 avocado , diced
small bunch coriander leaves, chopped
200g cooked tiger prawns , defrosted if frozen

WATERMELON AND AVOCADO SALAD

Crisp watermelon and creamy avocado combine to make an unusual and appealing salad.

Provided by Martha Stewart

Number Of Ingredients 9

Watermelon and Avocado Salad image

Steps:

In a small bowl, combine onion and vinegar. Marinate, covered, in refrigerator for several hours or overnight.
Cut avocados in half; remove pits and skin. Cut into 1-inch chunks and toss with the lime juice. Remove seeds from watermelon and cut into 1 1/2-inch chunks.
Toss together watermelon, avocado, orange juice, olive oil, and cilantro sprigs, reserving some sprigs for garnish. Drain onion and add to salad; add salt and pepper to taste. Toss again and garnish with reserved cilantro.

Ingredients

1 small red onion, peeled and very thinly sliced
2 tablespoons red-wine vinegar
2 ripe Hass avocados
Juice of 1 lime
1/4 large watermelon (about 6 pounds)
Juice of 1 orange
2 teaspoons extra-virgin olive oil
1 cup cilantro sprigs, loosely packed
Salt and freshly ground pepper

COOL-OFF-THE-HEAT AVOCADO AND WATERMELON SALAD

Lovely cooling salad goes great with spicy or heavy food. It has crisp and sweet watermelon with creamy, buttery avocado topped with a zesty orange, mint vinaigrette. I serve this salad with the main course to cool off my spicy food.

Provided by MauiKattie

Categories Salad Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Cool-Off-the-Heat Avocado and Watermelon Salad image

Steps:

Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top.
Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 9.2 g, Cholesterol 3.4 mg, Fat 37.4 g, Fiber 2.6 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 53.2 mg, Sugar 5.1 g

Ingredients

2 cups chopped green leaf lettuce
¼ cup sunflower sprouts
1 avocado, cut into 1/2-inch cubes
¼ cup cubed seeded watermelon
1 tablespoon chopped fresh cilantro, or to taste
6 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon heavy cream
1 teaspoon Dijon mustard
¾ cup olive oil
2 tablespoons olive oil
1 teaspoon finely chopped fresh mint leaves
salt and ground black pepper to taste

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WATERMELON, RADISH AND AVOCADO SALAD

WATERMELON, PRAWN & AVOCADO SALAD

Too hot to cook? This superhealthy salad makes a refreshing light lunch or starter

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