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compressed watermelon withjalapeno slices on white plate
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5 from 6 votes

Compressed Watermelon Salad and Creamy Lime Avocado

Have you ever compressed watermelon? You won't believe what a difference it makes! The flavor of the watermelon becomes sweeter and more intense, and in this recipe it's balanced perfectly with a bit of heat, fresh tomatoes and a tangy, creamy dressing.
*Please note that the Creamy Lime Avocado Dressing should be made in advance -- it takes about 10 minutes.
Prep Time15 minutes
Refrigeration Time2 hours
Total Time2 hours 15 minutes
Course: Salad
Cuisine: American
Keyword: appetizers for parties, fruit salads
Servings: 6
Calories: 200kcal

Ingredients

  • 1 (approx. 6-pound) seedless watermelon
  • about ¾ cup Creamy Lime Avocado Dressing
  • cup tiny, multi-color heirloom tomatoes, sliced in half or quarters
  • about 2 small to medium-sized jalapeño peppers, super thinly sliced
  • a few sprigs of fresh thyme

Instructions

To compress the watermelon

  • Use a long slicing knife to cut the watermelon in half, horizontally. Place one half flat side down on a clean, dry surface. Then slice a portion off the round top and then each side, making it a square or rectangle.
  • Now decide on your serving plates. Cut the watermelon to match the shape of the plate -- could be circular, square, rectangular, or into cubes to add to a salad if you'd like --- it's up to you! Whatever you choose, the slices should be about ½ thick.
  • Place the slices (or cubes) in a large, heavy-duty zip-lock bag -- be sure the watermelon pieces are laying flat and as close together as possible. Remove as much air as possible form the bag as you seal it. (You will need more than one bag.) Now lay the bags flat on a baking sheet or tray that will fit into your freezer. Place something flat on top -- I use another baking sheet, but if that doesn't work for you, you can even use a piece of cardboard. Now place heavy items on top to weigh it down -- could be cans of food, packages of frozen meat or even ice packs. Whatever works. Leave it in the freezer for 2 hours.

Assembly

  • When you're ready to plate the watermelon, after the 2 hours, let it sit out just until it’s thawed through, about 15 minutes or so. Then use the bottom of a spoon to thickly spread about 2 tablespoons of the Creamy Lime Avocado Dressing on the plate -- mostly in the center. Add a watermelon slice on top and gently press it into the dressing so that it spreads beneath it.
  • Evenly divide the tomatoes among the plates, and a few slices of the jalapeño peppers (use as many as you'd like, depending on how much heat you want). Add a sprig or two of thyme and serve!

Notes

* Most recipes for compressed watermelon will call for vacuum sealed bags, and note that if you use them, they compress the melon enough that you don't need to weigh it down, it can just go in the refrigerator for 2 hours. Otherwise, follow the above instructions, and get as much air as possible out of the zip lock bags before proceeding.
Nutritional information is only an estimate.

Nutrition

Calories: 200kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 755mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2535IU | Vitamin C: 41mg | Calcium: 36mg | Iron: 1mg