Fresh Watermelon, Tomato and California Avocado Salad

Serves: 4


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