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 taste

---

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.