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Watermelon and Avocado Salad with White Balsamic Vinaigrette

Registered dietitian Karen Mangum shows us how to prepare a refreshing summertime recipe.

Watermelon and Avocado Salad with White Balsamic Vinaigrette

8 cups spring mix salad blend

2 cups cubed seedless watermelon

4 ounces crumbled feta cheese

1 avocado, peeled and sliced

1/4 cup finely diced red onion

White Balsamic Vinaigrette

1/4 cup white balsamic vinegar

2 Tbsp fresh lime juice

3 Tbsp honey or other sweetener of your choice

1 Tbsp Dijon mustard

3 garlic cloves, minced

1 Tbsp dehydrated onion

1/2 tsp dried rosemary leaves

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 cup olive oil

Arrange spring mix on a large platter or bowl. Add watermelon, feta cheese, avocado slices and red onion on top of spring mix.

For the Vinaigrette: Combine vinegar, lime juice, honey, mustard, garlic, onion, rosemary, salt and black pepper in container or jar with lid. Cover and shake to combine. Add olive oil; cover and shake until oil is incorporated.

Pour as much dressing as desired over salad. Store remaining dressing in refrigerator.