Ciabatta Salad With Watermelon And Avocado

• FOR THE SALAD:
• 2 cups Ciabatta Bread, Cubed
• 2 cups Seedless Watermelon (cubed)
• 1 whole Ripe Avocado, Cubed, Reserve 3 Tablespoons For Dressing
• 1-1/2 cup Fresh Arugula Leaves, Chopped Coarsely
• 1/4 cups Chopped Red Onion
• Crumbled Feta Cheese (optional)
• FOR THE DRESSING:
• 3 Tablespoons Avocado
• 1/4 cups Champagne Vinegar
• 2 Tablespoons Lemon Juice
• 1 teaspoon Olive Oil
• 3 leaves Lemon Balm (optional)
• 3 leaves Fresh Mint
• 1 dash Salt

1. Preheat oven to 400u0b0F. Place bread cubes onto a baking sheet and bake for about 10-12 minutes until toasted. Remove from the oven and set aside.
2. In a food processor, combine all dressing ingredients until pureed smooth. Set aside.
3. In a large bowl, combine watermelon, remaining avocado cubes, arugula, and red onion. Gently fold in toasted ciabatta cubes.
4. Spoon on individual plates and drizzle with dressing. Sprinkle with feta if desired and serve immediately.
5. Nutrition info per 1 1/4 cup serving: 130 calories, 5.5 g fat, 3 g protein, 15 g carbohydrates, 3 g fiber

salad, bread, avocado, arugula, ubc, feta cheese, dressing, avocado, ubc, lemon juice, olive oil, lemon, salt

Taken from tastykitchen.com/recipes/salads/ciabatta-salad-with-watermelon-and-avocado/ (may not work)