This avocado and watermelon dish makes a light, refreshing starter or special side salad. Serve on individual plates, or as one big salad for the table.

Serves 4

 Juice of 2 limes or 1 lemon

2 tablespoons avocado oil or extra virgin olive oil

2 teaspoons runny honey

1 teaspoon pomegranate molasses or thick balsamic vinegar

4 cups of 1-inch watermelon cubes

Flesh of 2 firm ripe avocados, sliced

Seeds of 1 pomegranate

75 grams feta, crumbled

A handful of mint leaves, torn

A handful of watercress to serve (optional)

2-3 slices of prosciutto, torn (optional)

How to:

To make the dressing whisk lime or lemon juice, oil, honey and pomegranate molasses or balsamic vinegar together.

Arrange a bit of watercress and prosciutto (if using) on plates. Arrange watermelon and avocados on top.

Scatter over pomegranate seeds, feta and mint leaves. Spoon over some dressing just before serving.

 www.nzavocado.co.nz

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