Procedure

The first thing to do is to dice your watermelon into cubes so you have about 2 cups or so. You will undoubtedly end up with some watermelon juice on your cutting board or in your bowl. Scoop it up and place this in the salad dressing shaker or a separate bowl.

Next zest your lime, shaving off only the green part of the fruit. Add lime zest to the salad dressing shaker or bowl.

Juice the lime and place in a separate bowl. Cut the avocado into chunks and place in this bowl with the lime juice to coat. This will prevent the avocado from turning brown.

Add the olive oil, vinegar and dijon mustard to the salad dressing shaker. Shake to mix or whisk the ingredients in a bowl. Add more watermelon juice to the shaker that accumulates in the watermelon bowl.

In mixing bowl, toss the greens with the vinaigrette. Chiffonade the basil by wrapping the basil leaves together like a cigar, then cut thin slices across the leaves or just chop – your preference!

Assemble – line up your plates and divide ingredients among the plates – first greens, then avocado and watermelon chunks, top with kalamata olives, feta cheese. Sprinkle with pepitas and finally the basil chiffonade. Beautiful!!