Servings: 7
Calories: 92kcal
Equipment
Ingredients
- 2 cups watermelon peeled and cubed
- 1 medium avocado peeled, pitted, and diced
- 4 cups spinach
- 1 medium red onion peeled and diced
- 1 tbsp fresh cilantro
- 2 tbsp cold or expeller pressed extra virgin olive oil
- 1 lime juiced
Instructions
- Rinse the watermelon, slice off the ends, and cut it into quarters. Remove the rind, then slice the quarters into 1-inch cubes. Remove any seeds, measure out 2 cups, and set aside.
- Dice the avocado by first cutting it lengthwise around the pit with a sharp paring knife and gently twisting the halves apart. Carefully remove the pit with a knife or scoop it out with a spoon. Peel off the skin from one half, then slice the flesh lengthwise and crosswise into 1/2-inch pieces. Repeat with the other half and set the diced avocado aside.
- Place the watermelon and avocado in the fridge to chill for 15 to 30 minutes (optional).
- Peel and dice the onion by first cutting off the stem and removing the peel. Lay the onion flat with the root end up and slice it lengthwise from root to bottom into two halves. Make horizontal cuts about 1/4 to 1/2 inch apart on one half, stopping before the root. Then, make vertical cuts perpendicular to the horizontal slices. Finally, dice by making additional perpendicular cuts. Discard the root and repeat with the remaining half.
- Prep the spinach: Place the spinach in a colander and rinse it thoroughly under cold running water to remove any dirt or debris. Pat the spinach dry with a towel and use a salad spinner to remove excess moisture if needed.
- Rinse the cilantro under cold water and pat dry. Remove the leaves from the stems with a Chef’s knife, then measure out a tablespoon of leaves and set aside.
- Juice the lime. Roll the lime on a hard surface to maximize juice extraction. Cut the lime in half and place one half, cut side down, into a hand juicer. Squeeze and twist to extract the juice, then repeat with the other half. Set the juice aside.
- Make the dressing: Grab the food processor and uncover then add extra virgin olive oil, cilantro, and lime juice. Cover the food processor bowl and lock in place and blend for 1 minute. Uncover and scrape down the sides of the food processor bowl with a spatula. Recover and run the food processor again for another 2 minutes. Pour the dressing into a small dish and set aside.
- Compile the salad. In a large mixing bowl add spinach, watermelon, red onion, and avocado.
- Top the salad with the dressing.
- Toss the salad until it is well coated with dressing (about 1 minute).
- Then dish out and enjoy!
Video
Notes
This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers
Recipe tips and tricks
Use fresh, ripe ingredients: Choose ripe avocados (slightly soft when squeezed), vibrant spinach (green and firm), firm red onions (dry and heavy), bright cilantro (fresh and aromatic), and juicy limes (slightly yellow and glossy). Chill ingredients: For a refreshing salad, chill the watermelon and avocado for 15-30 minutes before serving. Cut uniformly: Ensure watermelon pieces are the same size for consistent texture and flavor. Dry spinach: Use a salad spinner* to remove excess moisture. Maximize lime juice: Roll the lime before cutting to release more juice. Blend dressing well: Use a food processor for an even blend, scraping the sides and blending again if needed. Toss gently: Toss the salad gently with dressing to avoid mashing soft ingredients and ensure even coating. Pre-prep for convenience: Save time with pre-cut* or pre-diced watermelon*. Use gadgets to save time: Use an avocado tool* to quickly slice and pit avocados. A watermelon tool* can also be used to speed up dicing time. Serve Fresh: For the best texture and flavor, serve the salad immediately after tossing. Tip for a fresher salad: Add dressing just before serving. Store the dressing separately and dress individual portions to maintain freshness.Additions/substitutions/variations
For ways to personalize the recipe or swap out ingredients, explore the additions, substitutions, and variations below.Additions
Here are some ingredient additions to add some flavors and textures of your salad: Savory additions: Add in a 1/2 cup of crumbled vegan feta* or goat cheese*. Greens additions: Add 1 or 2 cups of arugula, kale, mixed greens, or Swiss chard for added flavors and textures. Crunchy additions: Top with 1/4 cup of toasted pecans, almond slices, walnuts, sunflower seeds, pumpkin seeds, or pine nuts. Or add 1 medium cucumber peeled and chopped for extra crisp. Spicy additions: A pinch of cracked black pepper* or crushed red pepper flakes*. For extra heat add a few thinly sliced jalapeño slices. Sweet additions: Mix in 1/2 cup of diced mango, apple slices, pomegranate seeds or fresh berries (blueberries, strawberries, raspberries). Blend some fruit into the dressing or add a tsp of raw honey* to the dressing before blending. Citrus additions: Squeeze in 1 tbsp of lemon (half a medium lemon), orange (about 1/4 of a medium orange), or grapefruit (about 1/4 of a medium grapefruit) into the dressing before blending. Orange or Lemon Juice: Squeeze in 1 tablespoon for enhanced citrusy flavors. Herbal additions: Add fresh mint (2 tbsp torn leaves) or 1 tbsp of chopped basil, parsley, or chives Keep in mind that any ingredient additions will impact the salad’s overall taste, texture, and nutritional value.Substitutions
Missing an ingredient or want to make a change? Check out these simple substitutions for your recipe. Watermelon substitutions: 2 cups diced cantaloupe or honeydew melon. Avocado substitutions: 1 medium diced mango, pear, or a small cooked diced sweet potato Spinach substitutions: 4 cups of arugula, kale, mixed greens, or Swiss chard. Red onion substitutions: 1 medium yellow, white, or sweet onion, OR 2 - 3 finely diced medium shallots OR 2 - 3 thinly sliced green onions. Cilantro substitutions: 1 tablespoon chopped fresh parsley or basil. Extra virgin olive oil substitutions: 2 tablespoons of avocado, walnut, or flaxseed oil. Lime juice substitutions: 1 small lemon or 1-2 tablespoons of apple cider vinegar. Any ingredient substitutions may alter the flavor, texture, and nutritional composition of the recipe.Variations
Add a twist to your watermelon avocado salad with these options: Mediterranean Twist: Add 1/2 cup vegan feta* and 1/4 cup Kalamata olives. Tropical Fusion: In place of watermelon use 2 cups diced pineapple and 1 cup papaya, plus 1/2 cup toasted coconut flakes* and 2 tablespoons of passion fruit juice. Spicy & Tangy: Mix in 1/2 diced jalapeño or 1/4 tsp crushed red pepper flakes*, and 1 tablespoon tamarind paste. Southwestern Style: Include 1/2 cup black beans or grilled corn, and a sprinkle of cumin* or chili powder*. Herbed Salad: Add 1 to 2 tablespoons of fresh mint or basil. Optionally, include 1/4 cup vegan goat cheese*. Cucumber Addition: Mix in 1 medium diced cucumber and 1/4 cup vegan feta* or or goat cheese* for extra creaminess. These variations provide unique flavors and textures to enhance your salad.How to store leftovers
Dressed Salad: Refrigerate in an airtight container for 1-2 days. Do not freeze. Toss gently before serving. Made Ahead: Store ingredients and dressing separately in airtight containers in the fridge for up to 1-2 days. Dressing lasts up to one week. Dress before serving. Extra Watermelon: Refrigerate cut watermelon in an airtight container for 3-5 days. For long-term storage, freeze on a baking sheet until solid, then transfer to a freezer-safe container. Lasts 6-12 months. Leftover Cilantro: Refrigerate wrapped in a damp paper towel inside an airtight container for up to one week. Freeze in a bag, container, or ice cube trays with water or oil for 6-12 months. Best used in cooked dishes.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker*Nutrition
Serving: 1cup | Calories: 92kcal
Tried this recipe?Let us know how it was!