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||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|
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.