Deconstructed Watermelon Gazpacho Salad Recipe
Prep Time:
35 minutes
Cook Time:
5 minutes
Servings:
8 Servings
Ingredients
  • 1 medium seedless watermelon
  • 1 medium English cucumber
  • 2 cups grape tomatoes, halved
  • 3 large scallions, stems and tough green stalks removed, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 large ripe avocados
  • 2 tablespoons thinly-sliced fresh basil leaves
  • 1 tablespoon thinly-sliced fresh mint leaves
  • 1 large jalapeño
  • 3 tablespoons slivered almonds
Directions
  1. Remove the watermelon rind by first cutting off the ends, then cutting down the sides of the melon, following the contour, until only red flesh remains.
  2. Cut the watermelon crosswise into ½-inch slices.
  3. Cut each slice into rows, then turn and cut into cubes.
  4. Cut the ends off the cucumber, then cut it into halves lengthwise.
  5. Peel or use a channel knife to score the peel lengthwise.
  6. Cut both sections into halves lengthwise and remove the seeds using a small knife or corer.
  7. Cut into thin slices crosswise.
  8. Add the melon, cucumber, tomatoes, and scallions to a large bowl.
  9. Carefully mix to combine.
  10. In a separate small bowl, make the dressing by whisking together the olive oil, lime juice, vinegar, salt, and pepper.
  11. Halve the avocados, remove the pits, and use a melon baller to scoop the flesh into balls.
  12. Add the avocado balls, basil, and mint to the bowl with the melon mixture and pour the dressing over all. Carefully toss, taking care not to smash the avocado.
  13. Wearing gloves, cut the stem off the jalapeño and then scoop out the seeds with a corer or small knife. Cut the jalapeno into rounds crosswise.
  14. Place a small skillet over medium heat and add the almonds, stirring frequently, until golden and fragrant (about 5 minutes).
  15. Transfer the watermelon salad to a large, shallow serving bowl and garnish with the jalapeño slices and almonds. Serve immediately.