Name: Fresh Watermelon Cucumber Salad
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 8 servings
Ingredients: 5 cup watermelon ((seedless, or remove black seeds)); 2 null english cucumbers ((halved lengthwise, then sliced)); 2 null orange (segmented); 3 null apricots (sliced into wedges); 0.25 cup fresh mint (thinly sliced + more to taste as needed); 0.25 cup fresh basil (thinly sliced + more to taste as needed); 2 cup arugula; 0.5 cup pitted olives (sliced (depends on how much you like olives)); 2 null avocado (diced); 0.25 cup extra virgin olive oil; 2 tbsp lemon juice (freshly squeezed); null null sea salt (to taste); null null black pepper (freshly cracked, to taste)

Instructions

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1

Pat dry the [4-5 cups watermelon] (cubed) and english cucumbers (2 medium) (sliced) to remove excess water. This will help the salad be less watery.
2

In a large serving bowl, combine the [4-5 cups watermelon], english cucumbers (2 medium), oranges (2 medium) (segmented), apricots (3) (sliced into wedges), fresh basil (0.25 cup) (thinly sliced), fresh mint (0.25 cup) (thinly sliced), and arugula (2 cups). Toss to combine.
3

In a small bowl, whisk together the extra virgin olive oil (0.25 cup) and lemon juice (2 tbsp) until emulsified. Season to taste with [sea salt] and [black pepper]. Drizzle on top of the salad and toss well to coat all the ingredients.
4

Add in the [0.25-0.5 cup pitted olives] (sliced) and avocados (2 medium) (diced) and gently toss. Serve immediately. Note: It is recommended to dress only the amount of salad you plan to eat within a few hours and store the rest without the vinaigrette, avocado, and olives to prevent it from becoming watery.