20 Min

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Watermelon Avocado Salad

As we live through the hottest part of the summer, salads that require no cooking make a quick, tasty and versatile meal. For example, romaine torn and tossed with cherry tomatoes, mint leaves and diced mango dressed with yogurt ginger olive oil dressing. Top it off with pumpkin seeds or toasted nuts.

Or thinly sliced red cabbage marinating in lime juice, honey, ground cumin, chili and salt — a current fixture in my refrigerator. It’s great on its own, though sometimes I will toss it with any combination of fresh herbs, lettuce, cucumber, diced peaches, peanuts or cashews.

No recipe needed, just follow your senses. I hope you get the picture. Warm toast slathered with olive oil or ghee makes a great accompaniment.

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Cook Time

20 Minutes

Serves

4

Directions

Step 1

In a bowl, mash the avocado and combine with the juice of half a lemon, crushed coriander, serrano, cilantro, and salt to taste. The mixture should be mixed thoroughly but not necessarily smooth. Taste and check for balance.

Step 2

To serve the salad, spread the avocado mash onto a large flat plate or 4 small serving plates.

Step 3

Cut the watermelon into small 2-inch wedges and place vertically on the mashed avocado. Cut the cucumber into half wheels or wedges and place around the watermelon.

Step 4

Tuck the basil leaves into the avocado mash. Sprinkle with sesame seeds, salt, and chile powder. Drizzle olive oil and squeeze lemon juice on top and serve immediately.

Notes & Variations

Crush coriander with a rolling pin.
The avocado can serve as a base for numerous combinations — watermelon can be replaced with honey dew, cantaloupe or mango.
Replace the basil with any other herbs of choice — oregano, mint or parsley.
Fry the herbs for a crispier finish.

Ingredients

2 large ripe avocados (or 4 small)

1 teaspoon coriander seeds, crushed

1 small serrano chile, finely minced

1/2 bunch cilantro, finely minced

Two 6-inch wedges seedless watermelon

2 small Persian or 1/2 English cucumber

A few basil leaves

Scant teaspoon sesame seeds

Salt to taste

Pinch of chile powder

Juice of one lemon

1 tablespoon olive oil

Step 1

Step 2

To serve the salad, spread the avocado mash onto a large flat plate or 4 small serving plates.

Step 3

Cut the watermelon into small 2-inch wedges and place vertically on the mashed avocado. Cut the cucumber into half wheels or wedges and place around the watermelon.

Step 4

Tuck the basil leaves into the avocado mash. Sprinkle with sesame seeds, salt, and chile powder. Drizzle olive oil and squeeze lemon juice on top and serve immediately.

2 large ripe avocados (or 4 small)

1 teaspoon coriander seeds, crushed

1 small serrano chile, finely minced

1/2 bunch cilantro, finely minced

Two 6-inch wedges seedless watermelon

2 small Persian or 1/2 English cucumber

A few basil leaves

Scant teaspoon sesame seeds

Salt to taste

Pinch of chile powder

Juice of one lemon

1 tablespoon olive oil

Notes & Variations

Crush coriander with a rolling pin.
The avocado can serve as a base for numerous combinations — watermelon can be replaced with honey dew, cantaloupe or mango.
Replace the basil with any other herbs of choice — oregano, mint or parsley.
Fry the herbs for a crispier finish.

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20 Min

Tags:

20 Min

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