Melon Mozzarella Avocado Cucumber Salad
Servings 4
Ingredients
- 1 large english cucumber, cut into small pieces (about 3 cups)*
- 3 cups chopped cantaloupe melon (or watermelon)
- 1-2 cups loosely packed fresh basil, mint, parsley, and/or cilantro, roughly chopped
- 10-12 oz fresh mozzarella cheese, cut into bite-size pieces
- 1/4 red onion, finely chopped or thinly sliced (optional)
- 3 tbsp lemon juice
- 1/2 tsp kosher salt
- 2 avocados, chopped (about 1 ½ cups)
- olive oil
- Black pepper
- *I like english cucumbers because they have less water content/seeds and you don’t have to peel them, but you could use a regular cucumber (peeled)!
Items you can prep ahead (optional)
- Chop 1 large english cucumber into small pieces (about 3 cups)
- Chop 3 cups cantaloupe melon (or watermelon)
- Cut 10-12 oz fresh mozzarella cheese into bite-size pieces
- Finely chop or thinly slice ¼ red onion (optional)
- Chop 1-2 cups loosely packed fresh basil, mint, parsley, and/or cilantro
Instructions
- In a large bowl, add the cucumber, melon, herbs, cheese, onion (if using), lemon, and salt and toss to coat (I like to just use my hands to toss this salad).
- Add avocado and gently toss again (I like to add the avo after tossing the other ingredients since it can get bashed up easily - it’s mostly just a presentation thing!).
- Serve in the mixing bowl or transfer to a shallow salad bowl or large serving platter. Drizzle generously with your best olive oil and top with black pepper and a sprinkle of kosher or flaky salt to finish.
Notes
Substitutions:
- To make vegan, skip the mozzarella and just add another avocado.
- Use any type of melon or other seasonal fruit.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days
Leftovers + Repurposing:
- Enjoy this salad right out of the fridge or let it sit out for 30 minutes for optimal flavor.
- Top with a squeeze of lemon and sprinkle of salt to wake it up.