4 Cups cubed seedless watermelon
1 English cucumber, diced
3 medium tomatoes, diced
1 small red bell pepper, diced
1/3 cup green onions, diced
1 garlic clove
Basil, small handful
3-4 tablespoons red wine vinegar
3 tablespoons olive oil
1-2 teaspoons sea salt
1/2 teaspoons freshly ground black pepper
1/2 jalapeño pepper
Micro greens, for garnish
1.Set aside half of the chopped cucumbers, tomatoes, red pepper and green onion.
2. Place other half of cucumbers, tomotoes, red pepper and green onions in a blender. Add watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper. Blend until smooth. Taste and add additional seasoning if desired.
3. Pour into a large bowl and add the reserved diced cucumbers, tomatoes, red pepper and green onions. Stir and chill for at least 3-4 hours or overnight in the refrigerator.
4. Serve with a drizzle of olive oil and top with diced avocado and micro greens.