California Avocados are in season from spring through summer.
HomeRecipesMeals & Dishes7 Ingredients or LessAvocado, Watermelon and Cantaloupe Salad

Avocado, Watermelon and Cantaloupe Salad

Star ratingStar ratingStar ratingStar ratingStar rating (18)GIF animation to indicate loadingLoading... Leave a comment
A photo of Avocado, Watermelon and Cantaloupe Salad

Total Time: 10 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 260
Total Fat 18g
Saturated Fat 2.5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 0mg
Sodium 25mg
Total Carbs 28g
Dietary Fiber 9g
Total Sugars 16g
Protein 3g
Potassium 910mg

Vitamin A 180 mcg; Vitamin C 51 mg; Calcium 30 mg; Iron 1.1 mg; Vitamin D 0 mcg; Folate 125 mcg; Omega 3 Fatty Acid 0.18g

 

% Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 2%; Iron 6%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Fresh cubed melons and California Avocados topped with a honey and lemon drizzle and sprinkled with chile-lime seasoning create flavor that simply zings. The beautiful colors of the fresh avocados, watermelon and cantaloupe make for a beautiful presentation that is perfect for picnics and warm-weather entertaining. This Avocado, Watermelon and Cantaloupe salad is delicious alone and makes a tasty, fresh side dish alongside grilled meat.

Start cooking

Serves: 4

|
2 firm-ripe, Fresh California Avocados, seeded, peeled and cubed 2 Tbsp. fresh lemon juice, divided 12 oz. cubed seedless watermelon 12 oz. cubed cantaloupe 1 Tbsp. honey, or more to taste 1/4 tsp. chile lime seasoning or sea salt, optional mint leaves for garnish, optional
  1. In a bowl, pour half the lemon juice over the avocado cubes and gently toss to coat all the cubes.
  2. On a rectangular serving platter, arrange cubes of watermelon, cantaloupe and avocados in alternating rows.
  3. Combine the honey and remaining lemon juice, then drizzle over the fruit.
  4. Sprinkle with chile lime seasoning and mint leaves, if using, and serve.

Variations: Use mango in place of the cantaloupe or add honeydew or other melons.

Serving Suggestion: Top with minced cilantro or roasted pepitas if desired

Beverage Pairing: Moscato wine, Chardonnay or Rose

Print recipe

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Editor's Note

For quick preparation, we used fresh-cut watermelon and cantaloupe available in the produce department. If starting with whole melons, after rinsing them remove the seeds from the cantaloupe then peel and cut both melons into about ¾” cubes. You will need about 2 cups of each melon.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.

Recipe Tags: | View More Tags
Recipe Categories: 7 Ingredients or Less Dairy Free Gluten Free Quick & Easy Salads & Dressings Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles