Watermelon, Radish and Avocado Salad

By Lidey Heuck

Updated Aug. 18, 2021

Watermelon, Radish and Avocado Salad
Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Total Time
10 minutes
Rating
4(487)
Comments
Read comments

Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that’s colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added.

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Ingredients

Yield:4 to 6 servings
  • 1pound ¾-inch cubed watermelon, chilled (about 3½ cups)
  • 1cup very thinly sliced radishes (4 to 5 radishes)
  • 1large shallot, thinly sliced
  • 4tablespoons olive oil
  • 1tablespoon champagne or white wine vinegar
  • ½teaspoon kosher salt (Diamond Crystal), plus more to taste
  • ¼teaspoon black pepper, plus more to taste
  • 2½ounces baby arugula (about 4 cups)
  • 2firm-ripe avocados, halved, pitted and diced
  • ⅓cup torn fresh mint or basil leaves
  • Shaved ricotta salata (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

228 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 170 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.

  2. Step 2

    Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.

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Ratings

4 out of 5
487 user ratings
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Comments

CD

I made this more or less as written, and my husband said it tasted like a fourteen-dollar salad. I was skeptical about the radishes, but they behaved beautifully. We didn't have champagne vinegar, which would have been lovely, so I used apple cider vinegar--double what was called for.

Laura

This was soooo good! Would also make a great main dish salad with the addition of some skewered grilled shrimp or ahi tuna. Really pretty in the bowl.

Cooking Pastor

Unusual, but very good. Give it a try!

Laurie

I added a little bit of Romain lettuce to cut the spiciness of the arugula.. It needed a little more salt and pepper and the vinegar I use was a sweet lemon vinegar. Very important not to forget the mint. It really turns it into a wonderful spring salad that surprising in every way. My guests loved it.

Vintageabby

I used 1 avocado

Louise

I vote to skip the radishes, they didn't seem to add anything. Also, next time, I'll drain the watermelon while I'm preparing everything else and add in the juice to taste. We didn't have arugula, so I used lettuce with a generous helping of cilantro, very nice. Maybe add more avocado next time?

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