This raw, vegan, and ultra-hydrating salad is made with fragrant, ripe heirloom tomatoes, juicy watermelon, crispy cucumbers, fresh mint, and creamy, creamy avocado. I serve mine with an ice-old glass of rosé, bumpin’ bluegrass, and a healthy dose of sunshine. —Alexandra Dawson
Test Kitchen Notes
I’ve always been a bit weary of adding watermelon to salads. Why risk ruining the melon when it’s so good alone? But this definitely converted me. It’s crunchy without being hard, and its sweetness can make up for lackluster tomatoes. Heads up on the mint: You might want to use less or cut it with some basil if you aren’t a diehard mint fan. —Heather | Delicious Not Gorgeous
2 to 4
large watermelon, rind removed, cubed
medium heirloom tomatoes, cubed
Persian cucumbers, sliced into medallions
avocado, skin and pit removed, cubed
fresh mint, sliced into ribbons
Salt and pepper, to taste
In This Recipe
In a large bowl, carefully toss the watermelon, tomatoes, cucumber, avocado, mint, and baby greens.
Dress with olive oil and season to taste. Serve in your favorite bowl. Enjoy!