Watermelon,feta, Honeydew, Cucumber And Avocado Salad

Ingredients

1/2 personal watermelon or 1/4 regular sized watermelon

1 cucumber
1/4 small red onion
8 oz feta cheese (block is best, but crumbled works as well)
1 ripe avocado
1/2 honeydew
Dash of sea or Himalayan salt
Fresh cracked black pepper
Optional: Kalamata olives

Directions
Start by dicing up all the components of the salad.

Slice the end off of the honey dew so it can easily stand up. Halve the melon and scoop out the seeds from the center. Stand one halve up and slice the melon into ½" slices as you would a loaf of bread.

Slice off the end of your watermelon so that it can stand up on it’s own. Repeating the same method with which you cut the honey dew, slice the watermelon into ½" cubes. Sprinkle the watermelon with sea salt or pink Himalayan salt.

I find that an easy way to achieve the same size dice is to use a cube of honeydew as a guide :) Dice the watermelon into ½" cubes.
 

If you purchased a block of feta cheese, dice it into matching ½" cubes.

Peel and halve the cucumber, dicing it into ½" cubes as well.Halve the avocado, carefully removing the pit with your knife. Spoon out the entire avocado fresh and dice into ½" cubes.

Kalamata olives are deliciously briny and work perfectly with this watermelon salad. If you’re including some in your dish, drain and quarter the olives. 

Thinly slice a quarter of a small red onion and break apart the slivers of onion for garnish.

Wash and dry several mint leaves. Stack them on top of each other. Starting from one end of the stack, roll the leaves into a thin coil and cut the bundled mint leaves into thin slices, which will give you beautifully delicate ribbons of mint! 

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