Deconstructed Watermelon Gazpacho Salad Recipe

Gather the deconstructed watermelon gazpacho salad ingredients

To prepare this salad, begin with a medium-sized seedless watermelon. A small "pure-heart" watermelon won't yield enough, as you'll need approximately 6 cups of watermelon cubes. Additionally, you'll require a large English cucumber, which is ideal due to its thinner skin and fewer seeds compared to regular cucumbers, allowing you to skip peeling it entirely. You can use grape or cherry tomatoes, but Kinnaird prefers the firmer texture of grape tomatoes for this dish. You'll also need several large scallions and two ripe, yet not overly soft, avocados; the flesh should be firm enough to scoop out with a melon baller. The salad dressing consists of extra-virgin olive oil, fresh lime juice, sherry vinegar, Kosher salt, and freshly cracked black pepper, with the sherry vinegar contributing an authentic gazpacho flavor. Fresh basil and mint enhance the dish's freshness, while jalapeño slices and toasted slivered almonds add a spicy kick and a nutty crunch.

Step 1: Remove the watermelon rind

To remove the watermelon rind, start by trimming off the ends. Then, slice down the sides of the melon, following its shape, until only the red flesh is left.

Step 2: Cut the watermelon into slices

Slice the watermelon into ½-inch thick rounds.

Step 3: Cut the slices into cubes

Slice each piece into strips, then rotate and cut into cubes.

Step 4: Trim the cucumber

Trim the ends of the cucumber, then slice it in half lengthwise.

Step 5: Peel or score the cucumber

Use a peeler or a channel knife to make lengthwise cuts in the peel.

Step 6: Remove the seeds

Slice both sections in half lengthwise and use a small knife or corer to remove the seeds.

Step 7: Slice the cucumber

Slice into thin pieces horizontally.

Step 8: Add the melon and vegetables to a bowl

Combine the melon, cucumber, tomatoes, and scallions in a large bowl.

Step 9: Mix to combine

Gently blend to unify.

Step 10: Make the dressing

In a separate small bowl, prepare the dressing by whisking together olive oil, lime juice, vinegar, salt, and pepper.

Step 11: Scoop out the avocado

Cut the avocados in half, take out the pits, and use a melon baller to scoop the flesh into small balls.

Step 12: Add the avocado, herbs, and dressing to the salad

Incorporate the avocado balls, basil, and mint into the bowl containing the melon mixture, then drizzle the dressing over everything. Gently toss the ingredients, being cautious not to crush the avocado.

Step 13: Cut the jalapeño

While wearing gloves, trim the stem from the jalapeño and use a corer or small knife to remove the seeds. Slice the jalapeño into rounds.

Step 14: Toast the almonds

Heat a small skillet over medium heat and add the almonds, stirring often, until they are golden and aromatic (approximately 5 minutes).

Step 15: Transfer the salad to a serving bowl

Move the watermelon salad to a spacious, shallow serving bowl and top it with jalapeño slices and almonds. Serve right away.

Could I use these same ingredients to make watermelon gazpacho?

Whether you're in the mood for enjoying gazpacho or indulging in a fresh, crunchy salad, this recipe serves as an excellent foundation for both. Kinnaird modified her original watermelon gazpacho recipe to create this salad and notes that only a few adjustments are necessary to transform it into a refreshing Spanish-inspired soup.

To start, you'll need a high-speed blender to achieve the ideal texture for your gazpacho. Use the same quantity of cubed watermelon (6 cups) and English cucumber, but remember to peel the entire cucumber instead of just scoring it as you would for the salad. Instead of grape tomatoes, opt for 4 large vine-ripened tomatoes, and increase the number of scallions to 6. Combine all these ingredients, along with a stemmed and seeded jalapeño, in the blender with ¼ cup each of fresh lime juice, sherry vinegar, and extra-virgin olive oil. Blend until smooth, then season with Kosher salt and freshly cracked black pepper to taste. Kinnaird enjoys garnishing the watermelon gazpacho with a sprinkle of slivered fresh basil or mint leaves and a slice of avocado.

How far in advance can I make this salad and how long will it last?

Like most salads, this deconstructed watermelon gazpacho is best enjoyed fresh and crunchy on the day it’s made. However, if you’d like to get a head start, there are several ways to prepare in advance. You can chop the watermelon, cucumber, tomatoes, and scallions up to one day ahead and store them in separate airtight containers to mix just before serving. Keep in mind that once these ingredients are cut, they will begin to lose some of their juices. The dressing can be made up to two days in advance; just give it a shake before adding it to the salad. You can also toast the slivered almonds up to two days ahead. However, it’s best to wait until right before mixing the salad to chop the herbs and scoop the avocado, as these ingredients tend to discolor more quickly.

Once your salad is assembled, it will remain fresh in the refrigerator for up to 12 hours, allowing you to prepare it in the morning for an evening event. If you have leftovers, they may become quite juicy, so if you can’t finish the salad in one sitting, consider pureeing the remainder into a soup!