Watermelon & Avocado Salad
I only took one picture of this beauty. My apologies! I was too excited to try it, and, to be honest, I wasn't sure it would actually taste good. We paired this perfectly sweet, amazing salad with grilled red potatoes (topped with a dash or two of Tabasco) and a piece of Mahi Mahi. The fish was fresh, so salt, pepper, and a squeeze of lemon was all it took to make it taste AMAZING.
The best thing about this salad is it looks super fancy and it is SO EASY it's kind of embarrassing. If you're cooking for a larger crowd, I'd say double this. There's really no "exact" measurements, it's more throw it together and add a little more of this or that if it looks uneven.
Here's how I did it.
- 1/2 a ripe avocado
- 1 cup cubed watermelon
- 1/2 a large cucumber, cubed
- any spring mix or mixed spinach salad
- blue cheese or feta
- lemon, olive oil, salt & pepper
- agave nectar (optional)
- I took a little bit of help from the store on the watermelon, buying a large square of it wrapped in plastic, so cubing it was very easy. Put the watermelon and the cubed cucumber into a medium bowl.
- Slice the avocado in half, reserving the half with the seed in an airtight container. (I squeeze lemon juice onto it to keep it from browning. It will keep for a day or two like this.) Carefully scoop out the avocado onto your cutting board. Cube the avocado and add to the watermelon and cucumber.
- Squeeze a lemon slice or two over the mixture, add a pinch of salt and a grind of black pepper.
- In a large bowl, drop in a handful of spring mix and drizzle very lightly with extra virgin olive oil. Toss in the watermelon mixture and stir with your hands. I would avoid using a spoon here so as not to smash the avocado.
- Added crumbled blue cheese or feta, whichever you prefer (I used blue cheese) and, if you like, drizzle with a little bit of agave nectar.
That's it! A simple salad, completely delicious. It paired nicely with the potatoes and the fish, making the meal light but filling.