Watermelon and Avocado Salad

This was served at our Healthy Hearts Gourmet Dinner Club.

4 cups cubed watermelon (cut into large, 1-1/2" cubes)

2 avocados cut in 1” cubes

1/2 small red onion, cut into fine slices*

1 cup crumbled queso fresco cheese

1 tablespoon chopped cilantro

2 tablespoons chopped chives

To make ahead:

Cut up watermelon and put in a bowl with damp paper towels to cover. Chop up all of the remaining ingredients, except for the avocados.

The dressing;

3 tablespoon of fresh lime juice

2 tablespoons of vergus**

1 tablespoon canned mild chili peppers, or 1-1/2 tsp jalapeno pepper

1 tablespoon of honey

2 teaspoons of chopped mint

1/2 teaspoon salt

1/2 teaspoon of ground coriander or cumin

When ready to serve, start adding to the watermelon in the following order:

The onion and the avocados, mixing gently after each addition. Add some dressing (not all, it's too much) and then the queso fresco, and the herb. Serve in stemmed glass goblets or bowls, but not on a plate. The eye appeal is not great, so spreading it out just doesn't look good.

*Pre-slice and chill the onion in water in the refrigerator to lessen the bite. If the onion is too strong it will over-power the salad.

**I bought something at Trader Joe's that I used to replace the vergus. It is TJ's orange muscat champagne vinegar.