1-First, set aside half of the chopped cucumber, tomatoes, red bell pepper, and green onions for later texture.

2-In a blender, combine the remaining half of these vegetables with the cubed watermelon, garlic clove, basil, 3 tablespoons olive oil, 3 to 4 tablespoons red wine vinegar, 1 to 2 teaspoons sea salt, 1/2 teaspoon black pepper, and the 1/2 jalapeño pepper if you want some heat.

3-Blend the mixture until it’s smooth, then transfer it to a bowl or jars and stir in the reserved chopped vegetables for added crunch.

4-Refrigerate for 3 to 4 hours or overnight to let the flavors mix and deepen, making it even tastier the next day.

5-Before serving, drizzle with extra olive oil and garnish with diced avocado and microgreens if desired.