Every summer I end up buying more watermelon than one household could possibly eat. Some of it disappears by the slice. The rest usually finds its way into recipes like this Watermelon Avocado Salad with sweet, juicy watermelon and creamy avocado layered over swoops of a bright dairy-free lime crema. A quick lime dressing lightly pickles thinly sliced shallots as it sits, while generous handfuls of fresh cilantro bring everything together. The result is colorful, satisfying and refreshing.

How this Watermelon Avocado Salad fits AIP and Paleo

This watermelon avocado salad is gluten-free and dairy-free, and it’s fully compatible with Paleo and AIP Modified. For AIP Core, omit the cracked black pepper. The creamy lime crema is made with dairy-free coconut yogurt, making it a great alternative to the feta often found in traditional watermelon salads while still giving you a creamy layer to swoop the salad through. While many watermelon salads rely on the addition of tomatoes or peppers, this version is intentionally nightshade-free.

At-a-glance ingredient compatibility

AIP CORE: Omit the cracked black pepper (seeds and seed spices)
AIP MODIFIED: Fully compatible
PALEO: Fully compatible
WHOLE30: Not compatible (sugar)
PLANT-BASED WHOLE30: Not compatible (sugar)

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The Everyday Botanical: Tonics, Elixirs and Calming Blends

A quiet cup can change the shape of a day. Warm mugs, iced teas, and mocktail sparklers you can make at home to support calm, aid digestion, and celebrate the simple ritual of slowing down with something delicious, using familiar ingredients, seasonal botanicals, and a little kitchen practical magic.

For this recipe, you’ll need around 3 limes. Zest them first, set the zest aside and then juice the limes. The lime juice and zest will be used in both the crema and the dressing.

Then, make the dressing. Whisk together one third-cup of lime juice, a teaspoon of lime zest, honey and salt, then slowly stream in the olive oil. Add in the shallots and make sure they’re fully submerged and pop the dressing in the fridge for at least an hour. While it chills, the shallot will begin to quick-pickle in the lime juice and soften just a bit.

Next, make the crema. Stir together coconut yogurt, lime juice and lime zest, then season with salt to taste. Not that I would mind a little tropical coconut with all of these fresh, summer flavors, but the acidity in the citrus does balance a lot of the traditional coconut flavor, and you’re left with a bright, creamy yogurt.

Finally, bring the salad together. Cubes of seeded (or seedless) watermelon, big pieces of avocado get layered over swoops of the crema.

Drizzle with the dressing and top with a handful of cilantro, making sure every bite has a bit of shallot and herbs. A little fresh cracked pepper is a great addition right at the end, as well. The juices from the watermelon, the dressing and the crema all mingle together into a satisfying, citrusy, refreshing and creamy dressing.

If you love this Watermelon Avocado Salad, try one of these salad recipes next.

Peach & Beet Salad
Grilled Vegetable Salad
Antipasto Grazing Board

Watermelon Salad FAQ

Absolutely. Cilantro pairs beautifully with the bright lime dressing, but fresh basil, mint or parsley are all delicious substitutes. You can even combine two herbs for a slightly different flavor profile depending on what you have on hand.

For the best flavor, let the dressing rest for at least 1 hour before serving. During that time, the thinly sliced shallots soften and lightly pickle in the lime juice, mellowing their bite. The dressing can also be made up to 3 days in advance and stored in the refrigerator.

You can prepare the lime dressing up to three days in advance. For the freshest texture, wait to cube the watermelon and avocado and assemble the salad until just before serving. This keeps the avocado from browning and helps the watermelon stay crisp and juicy.