Watermelon Salad

• Juice of 1-2 limes
• 1 cup cucumber, peeled and seeded
• 2 cups watermelon chunks, seeded
• 1 cup strawberries, sliced
• 1/2 4 thinly sliced red onion
• 3 tbsp minced fresh cilantro - 2 for recipe, 1 for garnish
• 2 small jalapenos, seeded and finely minced. Reserve 1 tsp round slices for garnish.
• 1 cup green grapes
• 2 tsp sugar
• 2 bunches endive, cut crosswise into 2" pieces
• 1 bunch watercress, coarse stems discarded

1. Using a microplane zester, finely zest the lime rind. Cut the remaining lime into halves and juice with a squeezer or ream. Place in large bowl. Add avaocado and toss to coat.
2. Place all the remaining ingredients, except endive and lettuce, in the same bowl and toss to cover. Do this no more than 1 hour before you plan to serve the salad, as this salad does not keep well. Cover and refridgerate for at least a 1/2 hour to allow the flavors to blend.
3. When ready to serve, place endive and lettuce on large serving platter. Arrange watermelon salad atop the lettuce leaves. Be sure to include most of the liquid that has gathered at the bottom of the bowl with fruit, as that will become your dressing.
4. Sprinkle with remaining 1 tbsp cilantro and top withjalapeno slices for garnish.

cucumber, watermelon chunks, strawberries, red onion, cilantro, jalapenos, green grapes, sugar, endive

Taken from www.epicurious.com/recipes/member/views/watermelon-salad-1206769 (may not work)