This salad combines crisp cucumber, refreshing watermelon and creamy California avocados with a splash of balsamic vinegar for a delicious mix of tastes and textures.
California Avocado Watermelon Salad
|2||cups||watermelon, seedless, cut into 3/4-inch cubes|
|2||Persian cucumbers, cut into 3/4-inch cubes|
|2||ripe, Fresh California Avocado, peeled, seeded and cut into 3/4-inch cubes|
|1/4||cup||crumbled cotija cheese, or feta cheese|
|1/3||cup||basil leaves, hand-torn into small shreds|
|3||Tbsp.||aged balsamic vinegar, or to taste|
|1/8||tsp.||freshly ground black pepper, or to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Arrange watermelon, cucumber and avocado cubes in alternating rows on a plate.
- Sprinkle with cheese and basil. Drizzle entire surface with balsamic vinegar. Sprinkle with pepper. Serve salad immediately.
Serving Suggestion: This California Avocado Watermelon Salad is a beautiful alternative to a more traditional veggie platter for a party.
Beverage Pairing: A glass of Chenin Blanc or Viognier would make a crisp pairing with the watermelon-avocado salad.
*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.