This is summery and scrumptious. With minimal pre-amble and vague proportions:
~2 cups watermelon, cubed
1/2 English cucumber, chunked
2 decent heirloom tomatoes, chunked
1 x-lg or 2 med avocados, chunked
dressing:
1 tbsp fresh mint, minced
1 tbsp chives, minced
~2 tbsp olive oil
~1-2 tbsp apple cider vinegar
2 tbsp fresh chevre (that's goat cheese)
salt & pepper to taste
This is pretty straightforward. My proportions are pretty inexact here, but it doesn't matter: follow your tongue! Use whatever herbs you have growing outside your front door or readily available, and just taste the dressing as you go. I thought about using a red wine vinegar but wasn't sure how that would jive with the chevre blended in ... will try it next time. The sweetness of the watermelon is really nice with the tang of the vinegar and goat cheese - num!
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Here is the much more photogenic, less creamy inspiration for the above salad:
From the book, Pintxos, by Gerald Hirigoyen, which is full of delicious and beautiful Basque small-plates. More yum!
