Consider this salad another way to add more avocado and watermelon into your life.

Words & recipe: Ruth Pretty  Styling & photos: Carolyn Robertson 

Serves 6

INGREDIENTS

Assorted greens (e.g. cos lettuce, baby spinach, endive, rocket, baby lettuce)
½ small red onion, finely chopped
3 tablespoons balsamic vinegar
½ teaspoon flaky sea salt
⅛ teaspoon freshly ground black pepper
250g cherry tomatoes, halved lengthwise, sprinkled with additional salt
3 avocados, peeled and chopped, drizzled with ½ lemon
¼ watermelon, peeled and chopped into small triangles
400g tin butter or cannellini beans, drained
70g feta cheese, finely chopped or crumbled
⅓ cup olive oil, preferably extra virgin

METHOD

Wash and refrigerate greens overnight in a lidded container lined with damp paper towels.

Place red onion, balsamic vinegar, salt and pepper into a dressing jug. Set aside. Tear large green leaves into smaller pieces and lay out the assorted greens in a large shallow bowl.

Place cherry tomatoes, avocado, watermelon, and beans into a prep bowl and gently toss together with hands. Spoon the mixture onto the lettuce. Scatter feta on top.

Add oil to the dressing jug and stir. Serve dressing on the side.

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