Watermelon salad

By Paula Navarette
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  • 1 whole watermelon, sliced in big circles (* easier to cut this way, later into cubes)
  • 2 English cucumbers
  • 1 bunch of basil
  • 1 bunch of mint
  • 1 bunch of parsley
  • 1 bunch of chives
  • 900 grams cherry tomato

Salad dressing:

  • 1/4 cup lemon
  • 2 avocados
  • 1 cup of olive oil
  • 150 milliliters white wine vinegar
  • 1 cup of arugula
  • 1 bunch of tarragon


  1. Grill the large wedges of watermelon, one minute each side (you'll know it is done when the sugars start to caramelize showing grill marks).
  2. Remove watermelon from grill, cool, and chop into smaller cubes.  
  3. Toss watermelon with all other salad ingredients.
  4. Toss salad with dressing; it should be thick enough to coat the watermelon.


  1. Chop all ingredients.
  2. In a blender or food processor, mix all ingredients but the olive oil.
  3. Once everything is puréed, slowly add the olive oil.
  4. You can also do this with a whisk; pre chop the herbs with a knife if doing by hand. Everything is mixed in a bowl, with a whisk until nice and smooth. 
  5. The avocado should just fall smooth and purée with a whisk, leaving it a bit chunky. 
  6. The dressing should be nice and thick to coat all the watermelon. 


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