Watermelon Salad

1. 1

   Using a microplane zester, finely zest the lime rind. Cut the remaining lime into halves and juice with a squeezer or ream. Place in large bowl. Add avaocado and toss to coat.

2. 2

   Place all the remaining ingredients, except endive and lettuce, in the same bowl and toss to cover. Do this no more than 1 hour before you plan to serve the salad, as this salad does not keep well. Cover and refridgerate for at least a 1/2 hour to allow the flavors to blend.

3. 3

   When ready to serve, place endive and lettuce on large serving platter. Arrange watermelon salad atop the lettuce leaves. Be sure to include most of the liquid that has gathered at the bottom of the bowl with fruit, as that will become your dressing.

4. 4

   Sprinkle with remaining 1 tbsp cilantro and top withjalapeno slices for garnish.

No additional tips available.