Fresh Watermelon, Tomato and California Avocado Salad
|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|
|As needed||Kosher salt and freshly ground black pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.