Watermelon, Radish and Avocado Salad

By Lidey Heuck

Updated August 18, 2021

  • Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
10 minutes
Rating
4(496)
Comments
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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. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

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Ingredients

Yield:4 to 6 servings

  • 1 pound ¾-inch cubed watermelon, chilled (about 3 ½ cups)

  • 1 cup very thinly sliced radishes (4 to 5 radishes)

  • 1 large shallot, thinly sliced

  • 4 tablespoons olive oil

  • 1 tablespoon champagne or white wine vinegar

  • ½ teaspoon kosher salt (Diamond Crystal), plus more to taste

  • ¼ teaspoon black pepper, plus more to taste

  • 2 ½ ounces baby arugula (about 4 cups)

  • 2 firm-ripe avocados, halved, pitted and diced

  • ⅓ cup torn fresh mint or basil leaves

  • Shaved ricotta salata (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

16 grams carbs; 228 calories; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 6 grams fiber; 170 milligrams sodium; 3 grams protein; 7 grams sugar

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
496 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!

Wendys Wayside

Made as written, except that I didn’t have avocados. It was lovely. I also toasted some walnuts to sprinkle on top.

Elizabeth

I’ve made this before and legitimately gave it 5 stars. Tonight I changed it up quite a bit — not setting out to improve it, but discovering my champagne and white wine vinegars were gone, and my shallot had gone bad, I subbed in white balsamic vinegar, which my husband says “made the dish”, and some pickled red onions I had in the fridge. It made for an equally tasty and delightful salad on a warm evening.

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.

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