Spicy Watermelon & Avocado Salad

Spicy Watermelon & Avocado Salad

I've had a lot of mediocre watermelons in my life. You know what I'm talking about. There a little bit foamy, light pink and only slightly sweet. When I buy one of these watermelons it's because it's the first one I've seen all season. I can't help myself! It is an impulse buy. And then, a week later you are there in your kitchen looking at a half eaten mediocre watermelon. A lifeless, flavorless watermelon.

But oh! When you just wait one more month! When you start buying watermelons right around the peak of summer! That is when watermelons are heavy with juice, almost red, and as sweet as can be.

Of course, the same goes for avocados. I know you know what I'm talking about. I know you've bought one of those avocados before. Out of desperation. It was hard as a rock. But you told yourself it would alright. Just give it a few days on the counter and it'd be ready.

Needless to say, it never did quite get ripe or develop that perfect avocadoness. But, now! Now is the time to buy avocados. They are plentiful and ripe and soft. And what is better than a perfectly ripe avocado?

Spicy Watermelon & Avocado Salad

Where am I going with this do you ask? Let me tell you where I'm going. It's this salad. The first layer is soft, delicate butterhead lettuce (my favorite variety of lettuce). It's crisp and perfect in salads. I usually buy butterhead by the head, but often the outer leaves are torn or bruised by the time I make it home from the store. So I was SUPER excited when OrganicGirl announced that their next salad blend was going to be my very favorite: a pre-washed, organic blend of butterhead lettuce hearts!  And just in time for watermelon and avocado season to collide.

Destiny? I think so. 

Avocado and watermelon complement each other well: sweet and savory; creamy and crisp; fresh and bold. Both benefit from the addition of a little spice (I'm talking about you, jalapeño!)

Drizzle it with cilantro lime vinaigrette. Get out a fork and eat the whole platter yourself. Or, ok, share if you really want to. 

Spicy Watermelon & Avocado Salad

OrganicGirl provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! OrganicGirl helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Spicy Watermelon & Avocado Salad

Published June 29, 2017 by
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Buy watermelon and avocado in their peak season!

Serves: 4   |    Total Time: 20 minutes



Ingredients:


Directions:

  1. Spread butterhead lettuce in a single layer on a platter or in a salad bowl. Top with sprouts, slices of watermelon and avocado, and slices of jalapeño. (Optional: if you do not like spicy food, consider de-seeding the jalapeño! Wash hands thoroughly after cutting and avoid touching your eyes).
  2. Drizzle vinaigrette over salad when ready to serve. Enjoy!

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Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Hello there! If you are a regular reader of this blog, you might be surprised to be hearing from me today. You've probably noticed I post recipes twice a week, and almost never on the weekend. But here I am, posting a recipe on the weekend. 

Most of you are probably reading this long after I hit "publish" of course, and it could be any day of the week. Hello to you as well! 👋

This last week, I was working on a recipe for a Spicy Watermelon and Avocado Salad (it is killer BTW), and teased it on my Instagram account. And you guys were excited! And I am too. Must I explain why? The dish contains the words watermelon, avocado, and spicy. THREE things worth getting excited about! 

I realized however that the dressing for this salad is a lip-smacking tang-master flavor bomb on it's own, and something that shouldn't just be limited to one salad. You know how people hate being put into little boxes? This dressing hates that too. And of course it does! Have a summery salad that needs some lift? This dressing. Found yourself with a burrito bowl in need of a bit more sauce? This dressing. About to eat an avocado with a spoon? You guessed it, a drizzle of this over top will take it over the edge. 

So here it is, the Cilantro Lime Vinaigrette that is the star of todays show. Come back on Thursday for the main event: Spicy Watermelon and Avocado Salad! 

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette

Published June 24, 2017 by
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Best friends with avocados, burrito bowls, and roasted corn.

Serves: 4   |    Total Time: 10 minutes



Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup cilantro
  • 1/16 teaspoon each salt & pepper 
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions:

  1. Place all ingredients in a blender and blend for 1 minute, until emulsified. Pour over a salad or store in an air-tight container in the fridge for up to a week. Enjoy!

This post may contain affiliate links.

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Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Jicama Slaw with Honey Lime Vinaigrette

Are you ever so brain dead after work that you pull into your drive way and realize you just listened to the public radio pledge drive the whole way home? Or worse, a solid 20 minutes of commercials? And by listen, I mean you actually heard every word...you just couldn't think enough to care or change the station? This is me, all the time.

On the other hand, some days I get in the car and hear the news start, and immediately have to just turn it off. No more words, too many words! Peace and quiet is all I can handle on those days.  

These are the days I want to come home to dinner already prepped and ready to go: zero effort, just delicious satisfaction on a plate so that I can do nothing more than relax. 

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Lately, we've been getting home pretty late, after we manage to leave the office and hit the gym. Like 8:30pm. When I get home at 8:30pm, the last thing I want to do is cook dinner... By the time 9pm hits, I'd rather be in bed than pulling something from the oven or dishing something onto a plate! 

Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Anyways, it's made me want to start planning ahead of time, by loading up the slow cooker with Korean Pork or Enchilada Beef in the morning. When I'm doing really well, I'll even prep a side dish while I'm making breakfast or packing lunches--something that will stay fresh if it's stored in the fridge all day. This Jicama-Pineapple Slaw is perfect for these days, because the jicama and carrots stay crisp and fresh long after you put everything together. 

You can eat this slaw as a topping for tacos or taco bowls, but you can also just eat it as a salad. Make a big batch! You'll save yourself chopping and planning the next day. 

Jicama-Pineapple Slaw with Honey Lime Vinaigrette
Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Paleo, Primal, Grain-Free    |       |    Print This Recipe

This slaw works as a topping for tacos or as a salad on it’s own.

Serves: 6   |    Total Time:



Ingredients:

  • 1 Jicama (2 cups, chopped into matchsticks)
  • 3 large carrots (1 cup chopped into matchsticks)
  • 1 mandarin orange or tangerine, cut into wedges
  • 1/2 cup pineapple, diced
  • 1/2 cup minced cilantro
  • 1 small jalapeño (or 1/2 large jalapeño), cut into thin slices
  • Juice from 1 lime
  • 1 1/2 tablespoon honey
  • 2 tablespoons olive oil
  • Dash paprika
  • Dash granulated garlic (garlic powder)
  • Salt & pepper

Directions:

  1. Toss jicama, carrots, orange wedges, diced pineapple, jalapeño and cilantro in a salad bow.
  2. Then, whisk together lime juice, honey, olive oil, paprika, granulated garlic, and a dash each of salt & pepper.
  3. Drizzle dressing over vegetables, and took until coated.
  4. Store in airtight salad until you are ready to eat! Stays good for 3-5 days in the fridge.

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