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Orange and Watermelon Salad


  • 3 c. watermelon cubes or slices
  • 2 oranges peeled and sectioned
  • 1/2 small red onion sliced very thin
  • 1 avocado cubed
  • 1/3 c. pine nuts toasted in 1 tsp. butter
  • 1/2 c. chopped cilantro
  • Dressing:
  • 1/4 c. extra virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 shallot finely minced
  • juice of 1 lime
  • 1/8 tsp. cumin
  • 1 tsp. orange zest
  • 2 tsp. sugar


  1. For dressing:  Whisk together the olive oil, balsamic, lime juice, sugar, shallot, orange zest, and cumin until it is mixed thoroughly. Set aside for drizzling over the salad.
  2. Zest orange and reserve one teaspoon for the dressing. Cut the top and bottom off of the orange and then remove all peel by cutting as close to the orange (from top to bottom) as you can making sure you get all the pith off the orange (white part). Now section the orange by using a sharp knife and going between the membranes of the orange on both sides to loosen the orange segment. Set these aside.
  3. Cut the watermelon either into cubes or slices, reserve. Peel and pit the avocado. Run the peeled avocado under tap water and set aside (believe it or not it will stay overnight in the refrigerator, uncovered, and still not turn dark. Toast the pine nuts for a few minutes.
  4. To put together the salad, use either a bowl or large tray. Put a little spinach (or lettuce of your choice) on the platter/bowl to use to lay your fruit on. Start adding your watermelon, oranges, red onion and avocado. Sprinkle with toasted pine nuts and chopped cilantro and drizzle the dressing over the salad.