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Watermelon-Avocado Chopped Salad on a square plate with a red and white floral napkin.

Balsamic Glazed Watermelon Avocado Chopped Salad Recipe

Valentina K. Wein
A unique, delightful summer salad with a combination of beautifully blended, vibrant flavors.
*In the instructions, everything "chopped," should be cut into about ½-inch dice.
*Serves 2 as a main course and 4 as an appetizer.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 367 kcal


  • 3 cups loosely packed chopped lettuce (I used Romaine - about 1½ heads)
  • 2 cups seedless watermelon, chopped
  • 1 cup avocado, chopped
  • ¾ cup white cheddar cheese, chopped
  • 2 large hard boiled eggs (click here for How to Hard Boil Eggs), chopped
  • cup red onion, finely chopped
  • 2 strips applewood smoked bacon, cooked and crumbled
  • ¼ cup dates, pitted, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper


  • In a large mixing bowl, excluding the vinegar, oil, salt and pepper, toss all of the ingredients together.
  • Pour the balsamic vinegar into a small saucepan over medium-low heat. Bring to a strong simmer and cook to reduce by about half, until you have a thick syrup. This should take less than 5 minutes.
  • Now drizzle the balsamic glaze and the oil over the salad, toss, and season to taste with salt and pepper. (Here's How to Season to Taste.)
Keywords good for summer dinner parties, unique salad recipes
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