No matter how you slice it, this thirst-quenching, low calorie treat is a reservoir of wholesome goodness. Watermelon is dripping in vitamins A and C that come along with a mother load of the awesome antioxidant lycopene. This terrific trio of nutrients qualifies this summer fruit as a champion food for both cancer protection and cardiovascular protection. So go watermelon!

Here is a delectable salads featuring watermelon thanks to my daughter Lucie (pictured below!).

Avocado and Watermelon Salad with Jalapeño Lime Dressing

Serves 4

This salad features two of my favorite superstar foods with a dressing that screams flavor.

Ingredients

• 2 organic romaine hearts, chopped

• 2 avocados, cut into segments*

• 2 cups 1/2 inch diced watermelon

• 2 tbsp finely chopped purple onion

• 1 jalapeno, seeds and ribs removed, then flesh minced

• 3 tbsp finely chopped fresh cilantro

• Juice of 2 limes

• 1/4 cup extra virgin olive oil

• 1/2 tbsp of jam, honey, or something sweet

Directions

In a small bowl combine jalapeno, cilantro, lime juice, olive oil, and jam. Whisk until well combined, and taste for seasoning. If the dressing seems too acidic add more olive oil. If it seems too oily, add a splash of rice wine vinegar or more lime juice. In a large bowl combine the avocado, watermelon, onion, and lettuce. Toss with dressing right before serving.

*To cut avocados: Cut them in half from end to end and remove seed (stab it with a knife and twist, the seed should come right out). Cut the halves end to end again to make quarters. Make 3 lengthwise slices in each quarter not cutting through skin and then peel back skin to make your avocado slices.