Tomato, Watermelon & Avocado Salad

Tomato, Watermelon & Avocado Salad

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From: EatingWell Magazine, July/August 2016

Enjoy this refreshing healthy salad recipe as a side dish or dice the tomatoes, watermelon and avocado smaller ( ½- to ¼-inch pieces) and serve as a condiment for grilled fish, shrimp or chicken.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ cups cubed medium tomatoes (1-inch)
  • 1½ cups cubed watermelon (1-inch)
  • ½ jalapeño, seeded, if desired and very thinly sliced
  • Zest of 1 lime
  • 2 tablespoons grated peeled fresh ginger
  • 3 tablespoons lime juice
  • ½ teaspoon toasted (dark) sesame oil
  • ¼ teaspoon kosher salt
  • 1 ripe avocado, cubed (1-inch)
  • 2 teaspoons black sesame seeds
  • 2 tablespoons torn fresh mint leaves
  • ½ teaspoon flaky sea salt, such as Maldon (see Tip)


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  • Ready In

  1. Gently toss tomatoes, watermelon, jalapeño and lime zest in a medium bowl.
  2. Place ginger in a fine-mesh strainer over a small bowl and press on it to extract all its juice. Discard the pulp. Whisk lime juice, oil and kosher salt into the ginger juice.
  3. Add the ginger mixture to the tomato mixture along with avocado and sesame seeds; gently toss to combine. Sprinkle with mint and sea salt.
  • Maldon sea salt has been produced in the town of Maldon, England, since 1882 with seawater from off the Essex coast. Its large, flaky crystals enable you to use just a tiny pinch of salt to deliver a big hit of flavor.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 129 calories; 9 g fat(1 g sat); 5 g fiber; 13 g carbohydrates; 2 g protein; 58 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,070 IU vitamin A; 26 mg vitamin C; 40 mg calcium; 1 mg iron; 219 mg sodium; 504 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable, ½ fruit, 1½ fat

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