Chipotle Puree (from 1 small can of chipotle in adobo sauce)
1 large clove
Apple Cider Vinegar
1/4 cup (2 oz)
Lime juice, freshly squeezed
1/2 small lime
1/2 cup (4 oz)
Watermelon, large dice (1 inch cubes)
Avocado, medium dice (1/2 inch cubes)
Grape Tomatoes, sliced in half
Red Onion, shaved
1/4 of one onion
Cotija cheese, crumbled
Yield 4 servings
1. Prepare Vinaigrette: In a blender, place chipotle, garlic, vinegar, lime juice and spices. Blend well. Add avocado oil and blend until smooth. Taste and adjust seasonings. Cover and refrigerate until ready to use. Will hold at least one week, refrigerated.
2. In a medium bowl, toss arugula with a scant amount of avocado oil. Place on serving platter or individual chilled salad plates.
3. In a medium bowl, gently toss watermelon, avocado and red onion with 1/3 cup of vinaigrette. Divide mixture among individual plates, or mound on the serving platter over the arugula.
4. Top salad with grape tomato slices and crumbled Cotija. Drizzle with a little more vinaigrette and serve immediately.