This easy Cucumber Avocado Watermelon Salad is the definition of summer on a plate. Creamy, crunchy, salty, and sweet! It's the perfect side dish for a barbecue or light lunch on the patio. Vegan and gluten-free.
I love how the definition of comfort food drifts with the seasons.
August. The 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.
Watermelon dripping from our chins. Crunchy bites from cucumbers still warm off the vine. Sweet corn in our teeth. Juicy tomatoes dripping from a quintessential BLT.
So much of what I eat this time of year is essentially a non-recipe, those you throw together on a whim with so few ingredients, yet they meld together so perfectly you make every week until those ingredients are out of season.
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.
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.
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 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.)
*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.