Perfect for summer, this simply dressed Watermelon and Avocado Salad recipe is topped with feta and toasted pine nuts.
Watermelon is everything to me in the summer months. It’s sweet and juicy and so refreshing amid the scorching heat of the season. In Arizona, we’ll take what we can get to help cool us off! This watermelon and avocado salad is simple and wonderful. It’s a great addition to a summer barbecue.
- raspberry vinegar
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- mixed salad greens
- seedless watermelon
- crumbled feta cheese
- pine nuts or slivered almonds
- fresh basil
- chopped chives
How to toast pine nuts:
To quickly toast pine nuts, just put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed. Alternately, you can toast slivered almonds in the same way, should you choose to use almonds instead of pine nuts.
How to make Watermelon and Avocado Salad:
The complete, printable recipe is at the end of this post.
Add the greens to a bowl, and toss 1 tablespoon of the vinaigrette with the greens to just moisten the leaves.
If you don’t have (or can’t find) raspberry vinegar, you can substitute rice vinegar, orange juice or pink grapefruit juice. Crumbled goat cheese or blue cheese may be substituted for the feta cheese.
The Best Watermelon Salad Recipes:
- Grilled Watermelon Salad
- Strawberry Melon Salad with Watermelon Vinaigrette
- Strawberry, Watermelon and Cucumber Salad
- Watermelon Caprese
- Watermelon, Feta and Arugula Salad
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Watermelon and Avocado Salad
- 3 tablespoons raspberry vinegar
- 3 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- 6 cups mixed salad greens
- 3 cups diced seedless watermelon
- 2 medium ripe, firm avocados, diced
- 4 ounces crumbled feta cheese
- ⅓ cup pine nuts or slivered almonds, toasted
- 2 tablespoons julienned fresh basil leaves
- 2 teaspoons chopped chives
MAKE THE VINAIGRETTE:
- In a small bowl, whisk together the vinegar and oil; season to taste with salt and pepper.
ASSEMBLE THE SALAD:
- Add the greens to a bowl, and toss 1 tablespoon of the vinaigrette with the greens to just moisten the leaves. Divide the greens onto 6 plates. Top with watermelon and avocado. Drizzle the salads with the rest of the vinaigrette.
- Sprinkle the salads with feta, nuts, basil and chives.
- If you don't have raspberry vinegar on hand, try subbing rice vinegar, orange juice or pink grapefruit juice.
- If counting WW Points, be sure to use reduced fat crumbled feta cheese.