Fresh Watermelon, Tomato and California Avocado Salad

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Serves: 4
  heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
  small red onion, thinly sliced
cup  red seedless watermelon, cubed into 3/4-inch chunks
  ripe, Fresh California Avocado, seeded, peeled and chopped
Tbsp.  mixed fresh herbs, chopped such as cilantro, basil and chives
1/4  tsp.  ground coriander seed
Tbsp.  Extra virgin olive oil
Tbsp.  balsamic vinegar
  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


  1. In a bowl, combine the tomatoes, onion, watermelon, avocado and herbs. Add the ground coriander to the mixture and toss gently.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper, to taste.
  3. 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.

Adrian Halmagean

Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA

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