Cucumber Avocado Watermelon Salad
A refreshing summer salad featuring juicy watermelon, creamy avocado, and crisp cucumber, tossed with fresh basil, lime, and a hint of ginger. Quick, healthy, and naturally low in saturated fat, it’s perfect for light lunches, BBQ sides, or an easy everyday snack. Optional chili crisp adds a spicy crunch.
Equipment
- 1 large mixing bowl
- 1 mandoline slicer (for cucumber)
- 1 melon baller (for avocado)
- 1 citrus juicer (optional, for lime juice)
- 1 cutting board and knife
Ingredients
- 2 ½ cups watermelon cut into uniform cubes
- 1 small English cucumber thinly sliced
- 1 ripe avocado scooped into small balls
- ¾ teaspoon kosher salt
- Juice of 1 lime
- 1 teaspoon fresh ginger minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil chopped
- Freshly ground black pepper to taste
- 1 –2 tablespoons chili crisp optional
Instructions
- Prepare the Watermelon Cubes: Start by selecting a ripe, juicy watermelon. Remove the rind and carefully cut the flesh into uniform, bite-sized cubes, about 1-inch in size, to ensure each piece has a consistent texture and sweetness. Place the cubes into a large mixing bowl, allowing enough space for gentle tossing later. Uniform cubes not only look visually appealing but also ensure even flavor distribution.
- Slice the Cucumber: Using a mandoline slicer, thinly slice the English cucumber into even rounds. If you don’t have a mandoline, a sharp knife works fine—aim for very thin slices, roughly 1/8-inch thick. Thin slices help the cucumber blend seamlessly with the other ingredients while providing a crisp, refreshing crunch in every bite. Add the cucumber slices to the same bowl with the watermelon.
- Scoop the Avocado: Select a perfectly ripe avocado that yields slightly to gentle pressure. Cut it in half, remove the pit, and use a melon baller to scoop the flesh into small, uniform balls. This technique ensures creamy, evenly sized avocado pieces that balance beautifully with the crisp watermelon and cucumber. Gently add the avocado balls to the mixing bowl, taking care not to mash them.
- Season with Salt: Sprinkle ¾ teaspoon of kosher salt evenly over the watermelon, cucumber, and avocado. The salt enhances the natural sweetness of the watermelon and adds depth to the overall flavor. Using kosher salt is preferred because its larger crystals distribute flavor more gently, helping avoid over-salting.
- Add Fresh Lime Juice: Squeeze the juice of one fresh lime directly over the salad ingredients. Lime not only brightens the flavors but also prevents the avocado from browning, keeping it vibrant and green. Use a small whisk or fork to gently fold the lime juice in, ensuring all pieces are lightly coated without mashing the delicate avocado.
- Incorporate Fresh Ginger: Mince one teaspoon of fresh ginger and sprinkle it evenly over the salad. The ginger adds a subtle, aromatic warmth and a hint of spiciness that balances the sweetness of the watermelon. Gently fold the salad, lifting from the bottom to distribute the ginger without breaking apart the avocado balls.
- Drizzle Extra Virgin Olive Oil: Pour three tablespoons of high-quality extra virgin olive oil over the mixture. The olive oil adds smooth, fruity richness and ties the flavors together. Use a gentle folding motion to coat all ingredients evenly, ensuring that the oil enhances rather than overwhelms the salad.
- Add Fresh Basil and Pepper: Chop two tablespoons of fresh basil and sprinkle it over the salad. Tear larger leaves by hand for a rustic look. Season with freshly ground black pepper to taste. Basil adds aromatic freshness and a hint of earthiness, while the pepper provides subtle warmth. Fold gently to combine, keeping the avocado intact.
- Optional Chili Crisp Addition: If you enjoy a little heat, add 1–2 tablespoons of chili crisp at this stage. This optional ingredient introduces a crunchy texture and spicy-sweet flavor that contrasts beautifully with the juicy watermelon and creamy avocado. Start with a small amount, taste, and adjust according to your preference.
- Final Toss and Presentation: Using a large spoon or spatula, give the salad one final gentle toss, lifting from the bottom to avoid mashing the avocado. Transfer the salad to a serving plate or shallow bowl. Garnish with a few extra torn basil leaves and a final crack of black pepper for visual appeal and added aroma. Serve immediately for the freshest taste and most vibrant colors.
Notes
- Always choose ripe, firm watermelon and avocado for the best texture and sweetness. Overripe watermelon can become mushy, and soft avocado may break apart during tossing.
- Thinly slicing the cucumber ensures a light, crisp bite without overpowering the other ingredients. If using regular cucumbers, remove seeds to avoid extra wateriness.
- Fresh lime juice not only enhances flavor but prevents avocado from browning, keeping the salad visually appealing.
- Gently fold the ingredients instead of stirring vigorously to preserve the delicate avocado and maintain distinct textures.
- Chili crisp is optional but adds a delightful heat and crunch that contrasts the salad’s sweetness—start with a small amount and adjust to taste.
