It’s hot out, no one wants to cook, and we all know we need to eat healthier. Problem is, we still want to eat good food, but we don’t want it to take forever. My new Citrus Watermelon and Asian Pear Salad with an optional Avocado-Ginger Crema recipe is fast, easy, and oh so delicious, using only fresh produce that’s low-calorie but high on flavor.

Thanks to Melissa’s Produce, I had this amazing box of goodies to get creative with. I love being a part of their creator program, where I am inspired to develop fun and unique ways to feed my family and offer others some options for new ways to use their favorite things. Keep an eye out for upcoming recipes, like my Rhubarb-Glazed Crispy Brussels Sprouts!

I used every single item in something, and I’ve been sharing various things in my Instagram stories. (You can find me at @DangerousCupcakeLifestyle if you want to see more of the little ways I use things that may not be a full recipe!)

This citrus salad recipe has only a few of ingredients, and nothing is hard to find. It’s an affordable side dish your family will love, but I also took this to a holiday outing and it was a hit.

ingredients for the Citrus Watermelon and Asian Pear Salad on a kitchen counter

For this salad, I used a beautiful golden watermelon. The color makes the dish even prettier, and the lime juice really accentuates its flavors. I also threw in one lone dragonfruit, with its fun spots making it even more attractive. (Don’t have dragonfruit? No sweat, this dish is fine without it!)

Golden watermelon being chopped up for the citrus watermelon and asian pear salad recipe

Isn’t it beautiful?

The avocado crema may not be everyone’s thing, because it is definitely a contrast in both consistency and flavor profiles, but I really enjoyed it. The crema is also a great dipper if you don’t want to use it as a smear under an individual serving. (You’re not mixing it in, just placing the fruit salad on top of it.) It’s a great way to use an avocado that may already be softer than you wish.

Let’s get to it!

Citrus watermelon and asian pear salad fixings, with the golden watermelon chopped in the bowl

First, chop the watermelon into small bite-sized pieces. Slice the Asian pear and then chop the slices in half, along with the Dragonfruit, if you choose to use it. (It does change the color of the salad, but it’s so good!)

slices of a bright red dragonfruit on a cutting board

Put everything into the bowl. In a separate bowl, mix the juice from one whole lime, a tbsp of rice vinegar, a pinch of sea salt, and if you want it, a little minced jalapeno. (We didn’t use it in this batch, but I did use it in the bowl I took to the party. Fun little pop of heat!)

Pour the mix into the bowl with the fruit, and let it marinate for a bit while you make the crema.

the end result of the Citrus Watermelon and Asian Pear salad, with the avocado crema on the side

The crema is simple, and I made it in a bowl with my immersion blender. It’s all the ingredients for it at once. Mix thoroughly, and cover and refrigerate until you use it.

the citrus watermelon and Asian pear salad on the plate on top of avocado crema

When it’s serving time, you can put a smear of the crema on the plate or bowl, then place the fruit mix on top. That’s it! If you choose to use the crema as more of an individual dip, that works, too. Isn’t it pretty?

Citrus Watermelon and Asian Pear Salad

Ingredients

1/2 Golden or regular watermelon
1 whole Asian pear
Juice of one lime
1 tbsp rice vinegar
pinch of sea salt
(optional) Dragonfruit

Instructions

Chop the watermelon into bite-sized pieces.
Slice the pear (but don't peel it) and cut the slices in half.
If you're using the Dragonfruit, peel it and chop it into small bite-sized pieces.
Place all the fruit in a bowl.
Add the remaining ingredients into a separate bowl. Mix thoroughly. Pour over the fruit and marinate for 15 minutes at least, or while you make the crema.
Serve the salad on top of a smear of the crema, or use the crema as a separate dip. Best served cold!

If you want to make the crema, you’ll need an avocado, 1/2 cup Greek yogurt, 1 tbsp of fresh ginger, 1 tsp of fresh lime juice, 1/2 tsp of fine sea salt, and a little water if you think you need to thin it down.

One important tip: I wouldn’t make any of this too far in advance. The citrus in the lime juice may start to break down the other fruit over a longer period of time, and the avocado crema may discolor. I made this one hour in advance for both our dinner and the holiday party, where it was quickly devoured, and had no issue with either, but I think if it had been too long, it all could have changed. My husband and son still ate the little leftovers of the fruit the next morning and declared it still delicious! (We did not keep the crema remainder overnight.)

Avocado-Ginger Crema

Ingredients

1 avocado
1/2 cup Greek yogurt
1 tbsp fresh ginger, grated fine
1 tsp lime juice
1/2 tsp fine sea salt
water if you need to thin consistency a little bit

Instructions

Place all of the ingredients except for the water in a bowl. Immersion blend. (Alternatively, you can do this in a small blender container.)
Add water if you think the consistency is too thick, or a little more lime juice.
Cover and refrigerate until use. (Don't make this too far ahead.)

All in all, we had this ready to go in about 15 minutes, with the chopping of the Golden Melon taking the longest. Super easy!

A citrus fruit salad like this is light, low in calories, and sweet without the addition of sugar. The nutritional value of this salad is pretty solid as well! It would go well with barbecue, a pizza, or even a heavier pasta dish to help balance and provide a kick of acidity. Definitely a recipe we’ll be using again!

Happy summer eating!

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