What’s summer without watermelon? The fruit is made up of mostly water—over 92 percent—making for a refreshing, juicy snack or side, and pairing perfectly with the long, hot days of the season.
Watermelon is full of antioxidants, vitamins A and C, potassium and amino acids, while also being low in calories. Because of its nutritional value, watermelon is attributed to improving cardiovascular health, alleviating high blood pressure, preventing certain types of cancer and more.
Sweet enough to stand alone as a dessert, most of us eat watermelon by itself, but it also works well in savory salads. The recipe below, from New Zealand-born chef and author Annabel Langbein, matches watermelon with succulent avocado, making a great summer side dish or starter salad. Replace the mozzarella with feta or blue cheese if you prefer.
Watermelon Avocado Salad
Prep time: 5 mins
Serves: 6-8 as a starter
1 small or ½ large watermelon, cut into chunks
2 just-ripe avocados, cut into chunks
6½ ounces mozzarella or bocconcini, torn into small chunks
10-12 cherry tomatoes, halved (optional)
juice and finely grated zest of 2 limes
1 teaspoons very finely chopped red chili (optional)
salt and ground black pepper
a small handful of basil leaves, torn roughly
To garnish (optional)
Place watermelon, avocado, mozzarella or bocconcini and tomatoes, if using, in a bowl and toss gently. Pile onto a serving platter, sprinkle with lime juice and zest, chili, if using, and salt and pepper. Top with basil leaves and garnish with lime halves.
Watermelon and Avocado Salad can be prepared in advance, covered and refrigerated for up to 4 hours until needed.