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


The finished watermelon, mango, and avocado salad. Photo: CC--norwichnuts

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.

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

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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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2 Responses:

 
Carla
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said this on
23 Jun 2011 12:08:12 PM PDT
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!

 
KCarlson
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said this on
25 Aug 2013 7:26:48 PM PDT
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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