Vegan Watermelon Nachos with Avocado Sauce

For the Sauce

• Ripe avocado
• Juice of a lime
• Small handful of cilantro
• Generous pinch of salt
• Splash of water as needed
  
  

For the Nachos (choose a few of your favorite toppings from this list of ideas)

• Small watermelon (or half a large watermelon)
• Grilled protein of choice
  
• Black beans
• Grilled corn (cut off the cob)
  
• Pickled or grilled red onions
• Blistered poblano, shishito, or jalapeno peppers
• Raw or fire-roasted bell peppers
  
• Quartered cherry tomatoes
• Roasted salted pepitas
  
• Fresh cilantro and/or mint
• Lime zest
  
• Sprinkle of chili powder or chili salt
• Few dashes of hot sauce
  
• Generous sprinkle of sea salt

1. To make the sauce, combine all of the ingredients in a blender and blend until you have a smooth, creamy consistency. Thin it out with a splash of water as necessary, until you achieve a thick sauce that you can dollop onto the nachos.
   
2. Cut a watermelon into small triangles. Lay the triangles out on a serving platter and chill them while you prepare the other ingredients.
3. Prepare your chosen toppings as necessary. This could include grilling, fire-roasting, pickling, etc, plus cutting of raw veggies and herbs.
4. Assemble! Dollop the sauce over the watermelon slices, then add the toppings afterward (the sauce will help the toppings stick to the watermelon). Layer the toppings so that the heavier ingredients (e.g., black beans) are on the bottom while the most fragile ingredients (e.g., fresh cilantro) are on the top.
   
5. Finish it off with a generous sprinkle of sea salt.