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Tomato, Watermelon & Avocado Salad

  • 30 m
  • 30 m
Vivian Howard
“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.”


    • 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)


  • 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.
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