A Watermelon Avocado Salad Perfect For Summer

Photo: The Free Range Cook: Simple Pleasures

Most of us eat watermelon by itself as a juicy fruit snack, but it also works well in savory salads. This recipe makes a great summer side dish or starter. You can replace the mozzarella with feta or even blue cheese if you prefer.

Watermelon + Avocado Salad

Serves 6 to 8 as a starter

Ingredients

  • 1 small or ½ large watermelon, cut into chunks
  • 2 just-ripe avocados, cut into chunks
  • 6½ oz. mozzarella or bocconcini, torn into small chunks
  • 10 to 12 cherry tomatoes, halved (optional)
  • juice and finely grated zest of 2 limes
  • 1 teaspoon very finely chopped red chili (optional)
  • salt and ground black pepper
  • a small handful of basil leaves, torn roughly

To garnish (optional)

  • lime halves

Preparation

1. Place watermelon, avocado, mozzarella or bocconcini, and tomatoes, if using, in a bowl and toss gently. Pile onto a serving platter, sprinkle with lime juice and zest, chili, if using, and salt and pepper. Top with basil leaves and garnish with lime halves.

2. Watermelon + Avocado Salad can be prepared in advance, covered, and refrigerated for up to 4 hours until needed.

This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available now. 

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