Watermelon Cucumber Salad with Mint and Basil
Servings: 8 to 12 (as a side)
Pat dry the cubed watermelon and the sliced cucumbers to remove excess water. This will help the salad be less watery.
Combine the cubed watermelon, sliced cucumbers, orange segments, sliced apricots, basil, mint, and arugula in a large serving bowl. Toss to combine.
In a small bowl, whisk together the lemon juice and olive oil until emulsified. Season to taste with sea salt and pepper. Drizzle on top of the salad and toss well to coat all the ingredients.
Add in the sliced olives and diced avocado and gently toss. Serve immediately.1. NOTE: I recommend (1) dressing only the amount of the salad you plan to eat within a few hours and (2) storing the rest of the salad without the vinaigrette, avocado, and olives. Otherwise, the salad can get too watery as it rests in the fridge.