Cucumber Avocado Watermelon Salad

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I love how the definition of comfort food drifts with the seasons.

August. With steamy days, and long nights. Those that allow the fields to flourish with fruits and vegetables, and their keepers to harvest them with steadfast soul, to then arrive in our hands.

There’s so much to be made and enjoyed during this time. Zucchini pickles! Corn on the cob! Cherry tomato salsa! Juicy tomatoes dripping from a BLT! And this salad, that combines two quintessential summer favorites; crisp, fresh cucumbers and juicy watermelon.

So much of what I eat this time of year is essentially a non-recipe, thrown together on a whim with a few ingredients. My Grilled Romaine Lettuce Salad is another example of that. The fresh flavors meld together so perfectly that you continue making every week until those ingredients are out of season.

That’s what this Cucumber Watermelon Salad is.

Bright.
Refreshing.
Creamy.
Crunchy.
Sweet.
Salty.

To have all those things in one bite is pure magic! 

Dressed simply with the best olive oil you can buy, sweet summer basil, fresh lime (or lemon) juice, salt, and freshly ground black pepper for a subtle kick. My Yellow Watermelon Salad is also juicy and delicious, with notes of fresh ginger and cucumber.

Tips for Making Watermelon Salad:

Although it may not seem important, the way you shape and cut the watermelon, cucumber, and avocado makes a difference. Square watermelon cubes, thinly shaved cucumber slices, and round avocado balls (who knew a melon baller would be used for avocado instead of the melon!) result in easy eating and the right amount of texture.

I’ll leave you with that, and also a note to say enjoy August for what it is. Overbuy at the farmers market because you can’t get enough of the colors and abundance. Drink iced coffee on your porch. Listen to the birds chirping, and the kids playing.

Let fall arrive when it arrives.

xo,
Amanda

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Cucumber Avocado Watermelon Salad

A bright and refreshing cucumber watermelon salad with fresh basil and creamy avocado. It's the perfect side dish for a barbecue or light lunch on the patio.

5 from 6 votes

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Prep Time :20 minutes minutes

Cook Time :5 minutes minutes

Total Time :25 minutes minutes

Yield: 5 servings

Author: Amanda Paa

Ingredients

• 2 1/2 cups uniformly cubed watermelon
• 1 small english cucumber, thinly sliced with a mandoline (I used this type of cucumber because it has fewer seeds and is less watery)
• 1 ripe avocado, scooped into small balls with a melon baller
• 3/4 teaspoon kosher salt
• juice of one lime
• 1 teaspoon minced fresh ginger
• 3 tablespoons extra virgin olive oil
• 2 tablespoons freshly chopped basil
• freshly ground black pepper
• 1 to 2 tablespoons chili crisp (optional)*

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Equipment

• Melon Baller

Instructions 

• Prepare watermelon, cucumber, and avocado and place in a large bowl. Stir in 3/4 teaspoon kosher salt. Squeeze lime over the top and gently stir. (The lime will keep the avocado bright and green, in addition to adding flavor.)
• Then add ginger, olive oil, basil, pepper (and chili crisp if using). Gently stir and pour onto on a large plate.
• Finish with a few cracks of black pepper and torn pieces of basil to garnish! (Taste for salt and add more if needed.) 

Notes

*I recently started making this recipe with the addition of chili crisp, a spicy condiment that is perfect to the sweet and salty flavors of this salad! It’s totally optional, but you won’t be disappointed if you like adding a little heat and crunch to your food. Start with 1 tablespoon and add more if you desire.