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    Watermelon, Mango, and Avocado Salad (Gluten-Free)


    Jefferson Adams

    I can’t say enough about the wonder of no-cook meals. When the weather heats up and you want to spend as little time as possible in a hot kitchen, easy to make salads like these are perfect. This particular salad is so delicious, refreshing and juicy, that you’ll happily welcome a few drips running down the side of your mouth. Tossing in some arugula or baby greens is a nice compliment, but the fruit stands beautifully on its own.


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    Ingredients:
    4 cups watermelon, 1 or 2-inch chunks
    2 mangos, chopped
    2 avocado, chopped
    1 cup cherry tomatoes, halved
    1 red onion, thinly sliced
    ¼ cup mint
    ¼ cup olive oil
    2 tablespoons white wine vinegar
    1 lime, juice and zest
    Salt and pepper to taste

    Directions:
    In a small bowl, combine vinegar with lime juice and zest. Whisk in olive oil and season with a pinch of salt and pepper. Add sliced onions to the bowl and marinate for about 10 minutes.

    In the meantime, add watermelon, mango, avocado and tomato chunks to a large bowl. Toss with dressing and onions. Finish with mint, thinly sliced or chopped.

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    Guest Carla

    Posted

    I make a similar salad without the lemon and tomatoes, but I have never added watermelon! Yum! Great recipe...and I have all of the ingredients! Thanks for sharing, Jefferson!

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    Guest KCarlson

    Posted

    This is a keeper - Such great flavors! The only thing I'd change is the ratio: I'd make the melon, avocado, tomato and mango all equal. I cut each to the size of the halved cherry tomatoes, which made for ideal forkfuls of flavor.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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