Watermelon Feta Salad with Avocado

Serves 10 in about 25 minutes. The pot starts with extra virgin olive, then basil leaves torn.

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 clove fresh garlic, pressed
• ¼ teaspoon kosher salt
• 6 cups cubed watermelon (½ of an average melon for me)
• 2 english cucumbers, diced
• ¼ red onion, thinly sliced
• 2 jalapeño peppers (seeds removed, thinly sliced)
• ½ cup crumbled feta cheese
• ⅓ cup fresh mint leaves, torn
• ⅓ cup fresh basil leaves, torn
• 1 avocado, cubed

Method

1. In a small bowl, whisk together the olive oil, lime juice, honey, garlic and salt. Taste and adjust as desired.
2. Tip in the watermelon, cucumber, red onion, jalapeño, half of the mint, and half of the basil to a large salad bowl. Tip in the dressing over and lightly toss to coat all of the salad.
3. Top with crumbled feta, remaining mint and basil leaves, and avocado, if using. Chill in the fridge until ready to serve.

More side dishes ideas are in the side dishes collection.