red pepper flakes and freshly ground black pepperto taste
fresh dillfor garnish
Make the vinaigrette in a small bowl by whisking together: olive oil, lemon juice, white wine vinegar, honey and ¼ teaspoon coarse salt. Set aside.
Assemble the salad in a shallow serving dish. Make a bed of arugula. Sprinkle layers in the following order: cubed watermelon, sliced cucumber, sprinkle remaining ¼ teaspoon coarse salt, cubed avocado, feta.
Just before serving, drizzle with the vinaigrette. Top with freshly ground black pepper and red pepper flakes, to taste. Garnish with fresh dill. Enjoy!
Watermelon: I like to prepare watermelon in advance so that it's cold when the salad is served. You can buy precut watermelon to decrease prep time.Make ahead: Assemble everything except for the avocado up to 24 hours in advance. Keep covered and refrigerated. Add the avocado, vinaigrette and garnishes just before serving.