Not to jinx it, but I think we’re finally on the warmer side of things here in Toronto. Over the last week, the trees in our neighbourhood went from naked to blooming. Everyone is flocking out to Trinity Bellwoods and High Park to look at cherry blossoms, but frankly, here on the East Side there’s just as much beauty. We also get a swell view of the city’s tree canopy from our apartment, which overlooks much of the Don Valley. Sweet!

Such gorgeous weather calls for friends, refreshing drinks and, of course, apps.

I’ve been on a not-at-all-strict diet lately — no white sugar, white flour or white rice during the week, and no alcohol for the month of May (after may, I’m going to go for no alcohol during the week, which was essentially my lifestyle prior to this anyway, but just formalizing it). I’ve always eaten my idea of healthy, but putting a few more limitations on myself keeps me from grabbing shitty “convenience” food which is usually expensive, single-serving, pre-wrapped and not so great for the environment, either. It’s teaching me to enjoy fruits and veggies as snacks more, and frankly the only thing that makes it “hard” is that this is the first major dietary change since I went vegan five years ago. Turns out I’m not-so-disciplined.

Anyway, guac is one of those things that can work very well for someone like me because it technically fits into all the qualifications of my “weekday” food, and can be enjoyed with whole-wheat or grain-free dippables (or veggies), but on the weekend, hell yeah, bring on the conventional tortilla chips! I made this dish after a long day of cycling and wanting to just unwind on the balcony. Cards on the table: we were so lazy, it was actually our dinner.

Watermelon guacamole


  • Vegan
  • Gluten-free
    • Grain-free
  • Nut-free
  • Refined sugar-free
    • Sugar-free
  • Prep time: 10 minutes


  • 3 avocados
  • 1 1/2 cups watermelon, chopped into 1 cm cubes
  • 1/3 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1-2 tbsp fresh chopped mint
  • Juice from one lime
  • Fine grain sea salt, to taste


In a medium-sized mixing bowl, combine the watermelon, cilantro, onion, mint, salt and the lime juice. Mix thoroughly to combine.

Slice the avocados into small rectangles and toss into the bowl and mix, rather than scooping out the flesh and mashing. This will help to not crush the watermelon.

If needing to make ahead of time, mix all the ingredients except the avocado, and add the avocado immediately before serving.

Serve with tortilla chips, crackers, carrots, cucumbers or any other dippables you desire!