This salad is light, refreshing, spicy and perfect for summer. Pairs perfectly with chicken and fish. 

Feeds: 4-6 

Ingredients: 

• 2 avocados, sliced 
• 1/2 mini watermelon, cubed 
• 2 cups feta, cubed 
• 1 cucumber, cubed 
• 1/2 red onion, thinly sliced 
• 1 jalapeno, thinly sliced 
• Fresh Cilantro, picked 
• Fresh Basil, picked 
• Fresh Mint, picked 

Dressing: 

• 1 jalapeño, seeds removed, rough chopped 
• 1 clove garlic, peeled, rough chopped 
• 2 tbsp honey 
• Juice and zest of 1 lime 
• 1 tbsp apple cider vinegar
• 1 handful fresh basil, picked 
• 1/4-1/2 cup avocado oil 
• Salt to taste 
• Pepper to taste 

Arrange salad ingredients as desired.

Prepare dressing: In the bowl of a food processor or in a blender, add jalapeño, garlic, honey, lime juice, zest, apple cider vinegar and basil, pulse to combine. With processor running on low, slowly drizzle in oil until desired consistency. Season to taste. Pour over salad and toss when ready to serve. This salad does not store well, so we recommend eating the same day as prepared. 

Recipe created by Chef Dany Duguay