Avocado Tomato Watermelon Salad


by: Entertaining is Easy/Lisa Newsome

If you like clean, summertime flavors with an interesting texture, you will love this salad! I originally made it as part of my End-of-Summer Grilling Menu about a year ago, & this summer, I decided to revise this salad. I left out the ricotta salata & I made a citrusy jalapeño dressing that provided more “kick” which contrasted nicely with the combination of avocado, tomato & watermelon. I like to serve this salad alone, or with tortilla chips, rice crackers or crispy wonton chips. Anyway you serve this salad will be delicious & an instant hit!


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serves: 6-8

1 small seedless watermelon

1 pound cherry heirloom tomatoes, preferably in orange, yellow & purple

2 ripe avocados


1 handful fresh cilantro, stems removed

1 teaspoon heaping honey

1 teaspoon heaping Gourmet Garden® Lemongrass Paste

1/2 juice of lime

kosher salt to taste

1 small jalapeño pepper

splash rice wine vinegar

splash canola oil

Nutrition Facts
Avocado Tomato Watermelon Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 340

  • Total Fat: 10.6 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 69.2 mg
  • Total Carbs: 64.7 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 48 g
  • Protein: 6.4 g

how is this calculated?

Download Nutrition Facts Widget Code


avocado-tomato-watermelon-salad-5446.jpg 1.  Using a melon baller, scoop out watermelon balls, then cut in half or quarters, according to your preference. You'll need about 2-3 cups watermelon. Put the cut watermelon in a large bowl. Save any remaining watermelon for backing.

2.  Cut the cherry tomatoes in half & add to the watermelon.

3.  Halve the avocados, remove the pits, and remove the fruit using your favorite avocado "tool". Cut the avocado into small chunks, & add to the tomatoes & watermelon. Toss well to combine.

4.  Combine the cilantro, honey, lemongrass paste, lime juice, salt, jalapeño, vinegar & oil in a small food processor or blender. Pulse/blend till reasonably smooth. Pour the dressing into the fruit.

5.  Toss the dressing with the fruit. Either refrigerate or serve immediately with tortilla chips, rice crackers or crispy wonton chips.

Cooks' note:
This is one of those recipes that I like to "eyeball"...if you prefer more of this or less of that, it will still be delicious...taste the dressing as you go...that is the secret...

My favorite avocado tool is the Kuhn Rikon All-in-One Avocado Tool, available at Williams-Sonoma...

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