Chipotle Puree (from 1 small can of chipotle in adobo sauce)

2 teaspoons

Garlic, chopped

1 large clove

Apple Cider Vinegar

1/4 cup (2 oz)

Lime juice, freshly squeezed

1/2 small lime

Smoked Paprika

1/4 teaspoon

Ground cumin

1/4 teaspoon

Kosher salt

1/2 teaspoon

Avocado Oil

1/2 cup (4 oz)

Watermelon, large dice (1 inch cubes)

2 cups

Avocado, medium dice (1/2 inch cubes)

2 medium

Grape Tomatoes, sliced in half

1 pint

Red Onion, shaved

1/4 of one onion

Cotija cheese, crumbled

1/2 cup


8 oz

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.