California Avocado Watermelon Salad

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 California Avocado Watermelon Salad

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.


Serves: 4
cups  watermelon, seedless, cut into 3/4-inch cubes
  Persian cucumbers, cut into 3/4-inch cubes
  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
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


  1. Arrange watermelon, cucumber and avocado cubes in alternating rows on a plate.
  2. 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.

Jennifer Lee

Jennifer Lee is the creator of Kirbie’s Cravings, a food blog sharing easy recipe and dining out adventures. She is also the author of two cookbooks, 5-Minute Mug Cakes and Dump Cakes from Scratch. Her recipes have been featured in numerous print and online publications including Cosmopolitan, Huffington Post, Women’s World, Buzzfeed, Food Network,, and Fox News.

Jennifer is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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