FRUIT & HERB SUMMER SALAD

Serves 6 – but scale accordingly to meet the size of your team
INGREDIENTS

For the salad:
4 lbs fruit (1/2 large watermelon / 6 oranges / 4 mangoes), sliced ¼” thick
2 lbs fresh + crunchy vegetable (6 persian cucumbers / 2 medium jicama), sliced ¼” thick
1 cup soft cheese (feta / cotija cheese)
½ cup washed and sliced herbs (any combination of mint, basil, cilantro)
2 ripe avocado, sliced
3 cups arugula
½ cup thinly sliced pickled red onion

For the salad dressing:
4 limes, juiced
1 tsp salt
1 tsp freshly ground pepper
½ cup olive oil
2 tsp agave (to taste)
½-2 thinly sliced serrano chilis, sliced very thin (to taste, with extra for the side)

DIRECTIONS

1. On a large platter, scatter several generous handfuls of arugula, then layer up the fruit and vegetables in a pretty pattern. Garnish with lots of herbs, avocado, crumbled cheese and pickled red onions.
2. Mix together the salad dressing and lightly pour over the salad.
   
3. Finish with a few avocado slices and a final scatter of herbs, cheese, or extra serrano chilies for heat. Enjoy the salad with additional parts of the meal (like grilled chicken, bread, guacamole).

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