This traditional side dish differs from your standard mashed potato recipe with oven-roasted garlic and skin-on Yukon Gold potatoes. The next day, they’re still delicious cold!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 12 cups |
Ingredients
- 4 cups cubed watermelon
- 4 cups fresh baby spinach, torn
- 2 large avocados – peeled, pitted, and diced
- ¼ cup walnut oil
- ¼ cup olive oil
- 1 lime, juiced
- ½ teaspoon sweet paprika
Instructions
- Combine watermelon, spinach, and avocados together in a bowl.
- Whisk walnut oil, olive oil, lime juice, and paprika together in a bowl; pour over watermelon mixture. Toss to coat.
- Shop for watermelon carefully. Old-fashioned seeded watermelons are best (and sweeter too!)
- Add the avocados just before serving, as avocados get darker when exposed to air.
- Smoked paprika can be used in place of sweet paprika, if desired.
Reviews
My son made it. It came out really good. It was easy to make and was gone the next day. Will make it again. Didn’t use all the ingredients.
i just used ranch dressing,,very lightly…so good
Love this on a hot summer day. I did change the dressing though. I used blood orange olive oil with blackberry balsamic vinegar.
I did not care for this
The sweet of the watermelon and tart from the lime were perfectly refreshing on a hot summer day.
Excellent. Love it! I’ve used different infused oils instead of walnut. My favorite is blood orange.
Different yet healthy and every satisifying
A simple, flavorful and refreshing salad perfect for the warmer summer months. *Update* I used Tajin in place of the paprika and this recipe is even better.