Watermelon, avocado, and arugula salad

Serves 4

Use a mix of red- and yellow-fleshed watermelon, or red-fleshed only. A seedless watermelon is ideal. When tossed with the green hues of arugula and avocado, the colors are as vibrant as the taste. It makes a fine luncheon dish, or an elegant first course.

1	large bunch arugula, stems removed
1	ripe avocado
1	lemon, halved
1	piece (2 to 2 1/2 pounds) watermelon, seeds and rind removed
	Olive oil (for sprinkling)
	Sea salt and black pepper, to taste
1/3	cup feta, crumbled

1. If the arugula leaves are large, tear them into bite-size pieces. Halve and pit the avocado. Using a large spoon, scoop the flesh from the skin, keeping the halves intact. Slice the avocado halves into strips. Place them in a bowl and squeeze the juice from one lemon half over them. Toss gently to coat them. If necessary, use some of the juice from the remaining lemon half to keep the avocado from turning brown.

2. Cut the watermelon into 3/4-inch cubes. Or, if you like, slice into thin, flat wedges for a more sophisticated presentation. Divide handfuls of the arugula among 4 plates. Sprinkle it with oil, salt, and pepper.

3. Fan avocado slices over the greens. Place the watermelon cubes on top or lay the thin wedges overlapping.

4. Sprinkle feta over the salads. Add a bit more olive oil and squeeze a little lemon juice over each plate. Add more pepper.

Catherine Macpherson