Watermelon and Avocado Salad with Spinach and Feta | Avocados from Mexico

Ingredients

• Juice of ½ lemon
• ⅓ cup (80 ml) olive oil
• 4 cups (1 L) watermelon with rind removed, cubed
• ¼ of a red onion, sliced
• Flesh of 2 avocados, cubed
• 4 cups (1 L) baby spinach leaves
• ½ cup (125 ml) feta cheese, crumbled
• 2 tbsp. (30 ml) fresh mint, coarsely chopped