This salad is what happens when summer decides to show off—a juicy, crisp, and creamy combo that’s as refreshing as an ocean breeze in the tropics. With bright watermelon, it balances sweet and savory like a beachside sunset.
Every bite feels like a passport stamp—cool, citrusy, and wildly satisfying. It tastes amazing alongside our Hawaiian Grilled Chicken and Brazilian Lemonade, bringing that backyard-luau energy straight to your table.
Whether you’re craving something light or looking to impress guests with minimal effort, this salad delivers big on texture, color, and global flavor. It’s casual enough for lunch and elegant enough for sunset dinners.
Perfect For Sunny Get-Togethers!
- The first time I made this, I was sweating through a heatwave and needed something cool but nourishing—it instantly became my go-to no-cook meal.
- I served it at a weekend grill party, and everyone piled it on their plates beside the Hawaiian chicken—it cut the smoky flavors perfectly and made the spread feel tropical.
- I started swapping in feta or mint depending on what I had—it’s one of those recipes that’s super forgiving and always turns out vibrant and tasty.
- It became my “reset salad” when I was trying to eat lighter after vacation binging—full of hydration, fiber, and flavor without any guilt.
- And the taste? Crisp, creamy, tangy, and sweet—it’s like biting into summer with every forkful.
Watermelon Avocado Salad Recipe
This refreshing salad blends juicy watermelon, creamy avocado, and tender spinach, all tossed in a zesty walnut-lime vinaigrette with a hint of paprika. It's a vibrant, flavorful dish perfect for summer meals, outdoor gatherings, or a light and nourishing lunch.
Equipment
- Grill or grill pan
- Grill brush
- Tongs
- Basting brush
- Mixing bowl
- Salad serving plates
Ingredients
- ¼ cup olive oil
- 4 cups fresh baby spinach torn
- ½ tsp sweet paprika
- 1 lime juiced
- 4 cups cubed watermelon
- 2 large avocados – peeled pitted, and diced
- ¼ cup walnut oil
Instructions
- Add the cubed watermelon, torn spinach, and diced avocados to a large salad bowl.
- In a separate mixing bowl, whisk together olive oil, walnut oil, lime juice, and sweet paprika until well blended.
- Pour the dressing over the watermelon mixture.
- Gently toss everything together to coat the salad evenly.
- Serve immediately to enjoy the fresh textures and flavors.
Notes
- For maximum flavor, choose a ripe, seeded watermelon—they’re often sweeter and more aromatic.
- Add avocados just before serving to prevent browning and maintain their creamy texture.
| Calories | 150kcal |
| Carbohydrates | 18g |
| Fiber | 8g |
| Fat | 32g |
| Protein | 3g |
