For the dressing, combine the first nine ingredients (limes through sour cream) along with 2 TBLS of the minced cilantro, together in a blender. Pulse until smooth. If mixture is too thick, add more sour cream or milk until it reaches desired consistency.
Place dressing in the refrigerator to chill while you assemble the salad.
In a large bowl, combine the rest of the cilantro with watermelon, tomatoes, jicama, onion, jalapeño and cabbage.
To serve salad, on four dinner plates, place 1/4 cup chopped arugula, 1 cup of the watermelon mixture, top with microgreens, crumbled cheese and pepitas.
Serve with chilled avocado tequila dressing!