Watermelon And Avocado Salad Recipes

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COOL-OFF-THE-HEAT AVOCADO AND WATERMELON SALAD



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

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

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

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

WATERMELON, PRAWN & AVOCADO SALAD



Watermelon, prawn & avocado salad image

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

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

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

WATERMELON, RADISH AND AVOCADO SALAD



Watermelon, Radish and Avocado Salad image

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

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)

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.

SHRIMP, WATERMELON AND AVOCADO SALAD



Shrimp, Watermelon and Avocado Salad image

A lovely, refreshing salad for those hot summer days you don't want to cook. Serve with a bagauette and that makes a complete supper! Citrus fruit can be substituted for the watermelon until it is in season and mint for the cilantro

Provided by Abby Girl

Categories     Summer

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb shrimp, cooked
4 cups watermelon, coarsely chopped
1 medium sweet white onion, thinly sliced
1/2 cup cilantro, chopped
2 jalapeno peppers, seeded, finely chopped (optional)
2 avocados, coarsely chopped
1 lime, juice of
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt or 3/4 teaspoon coarse salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.
  • In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.
  • Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.

Nutrition Facts : Calories 398.5, Fat 26.3, SaturatedFat 3.7, Cholesterol 142.9, Sodium 1089.1, Carbohydrate 27, Fiber 8.4, Sugar 13, Protein 18.9

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