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.
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)
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.