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Watermelon, Cucumber & Avocado Salad

Print Recipe
Yield 4
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

Ingredients

Salad

  • 1 Watermelon, uniformly cubed into half-inch pieces
  • 1 Large English Cucumber, quartered lengthwise and thinly sliced
  • 1 Ripe Avocado, quartered lengthwise and thinly sliced
  • 1/2 Medium Red Onion, thinly sliced
  • 1/4 cup Freshly chopped Mint Leaves, julienned
  • 1/4 tsp Kosher Salt

Sambal Vinaigrette

  • 1-2 tbsp Sambal Chili Paste
  • 2 tbsp Honey
  • 2 tbsp Rice Vinegar
  • Juice of 1 Lime
  • 1/4 cup Avocado Oil
  • 1/4 tsp Kosher Salt
  • Tajin & Red Pepper Flakes to taste

Instructions

  • 1. Place vinaigrette ingredients (sambal chili paste, honey, rice vinegar, lime juice, avocado oil, kosher salt) in a small bowl. Whisk until well combined.
  • 2. Prepare watermelon, cucumber, avocado, red onion, and mint. Add them to a large bowl and season with ¼ teaspoon kosher salt. Gently toss to combine.
  • 3. Add the sambal vinaigrette to the salad ingredients and gently toss to coat evenly.
  • 4. Garnish with torn pieces of mint. Taste for salt and spice level and add more salt, tajin, or red pepper flakes if desired.

Notes

Ingredient Notes:

  • Watermelon: A ripe personal watermelon is usually the perfect size for this recipe and offers natural sweetness and hydration.
  • English Cucumber: English cucumbers have thin skin and few seeds, making them ideal for fresh salads like this one since they add flavor and crunch without extra moisture.
  • Avocado: Avocado adds a delicious creaminess and healthy fat to this recipe that is a great replacement for feta in a traditional watermelon & mint salad. Make sure to slice just before serving to minimize any browning.
  • Red Onion: Thinly sliced for subtle sharpness. Soak in cold water if a milder flavor is desired.
  • Mint: Mint offers cooling, herbal brightness to this salad. Basil is already wonderful in this recipe.
  • Kosher Salt: Enhances flavor and balances sweetness. If substituting a sea salt or himalayan pink salt, make sure to adjust the salt level down and salt to your liking.
  • Sambal Chili Paste: Contributes heat and umami. Adjust quantity to suit spice preference.
  • Honey: Balances acidity and heat. Maple syrup is a vegan substitute.
  • Rice Vinegar: Brings mild acidity and a touch of sweetness.
  • Lime Juice: Adds bright, tangy flavor. Freshly squeezed is best.
  • Avocado Oil: Neutral in flavor and rich in healthy fats, making it a good vinaigrette base.
  • Tajin & Red Pepper Flakes (Optional): Add extra heat and tang. Use to taste.

Customization Ideas:

  • Protein Options: Grilled chicken, shrimp, or tofu for a vegan option
  • Scaling: This recipe can be easily scaled up or down depending on the number of servings needed. Just adjust the amount of each ingredient accordingly.
  • Meal Prep: This salad can be prepped in advance, but for best freshness, it’s recommended to toss the vinaigrette with the salad just before serving.
  • Substitutes: If you don’t have sambal chili paste on hand, substitute sriracha.

Storage Instructions:

  • Refrigerator:  Store leftovers in an airtight container for up to 1 day. It’s best served fresh but will last for a short period if refrigerated.
Freezer: Not recommended—watermelon and avocado don’t hold up well after freezing.