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Loading... New York Strip Steak with Crisp Black Eyed Peas, Kale, California Avocado and Preserved Lemon Vinaigrette
New York Strip Steak with Crisp Black Eyed Peas, California Avocado, Kale Salad and Preserved Lemon…
Fresh Watermelon, Tomato and California Avocado Salad
Total Time: 15 min
Prep Time: |
Prep Time:
Serves: 4
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Ingredients
4 heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks 1 small red onion, thinly sliced 1 cup red seedless watermelon, cubed into 3/4-inch chunks 1 ripe, Fresh California Avocado, seeded, peeled and chopped 1 Tbsp. mixed fresh herbs, chopped such as cilantro, basil and chives 1/4 tsp. ground coriander seed 3 Tbsp. Extra virgin olive oil 3 Tbsp. balsamic vinegar As needed Kosher salt and freshly ground black pepper, to tasteInstructions
- In a bowl, combine the tomatoes, onion, watermelon, avocado and herbs. Add the ground coriander to the mixture and toss gently.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper, to taste.
- Pour the dressing over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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