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Tomato & Watermelon Salad

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Submitted by happyzhangbo

.

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

15 min

Ingredients

4 4
MEDIUM MEDIUM TOMATOES
heirloom, in assorted colors, cored and cut into 3/4-inch chunks
1 1
SMALL SMALL ENGLISH CUCUMBER
or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes *
1 237
CUP ML WATERMELON
flesh, 3/4-inch-cubed yellow or red seedless *
1 1
EACH EACH AVOCADOS
halved, pitted, peeled, and cut into 3/4-inch cubes
1 15
TABLESPOON ML MIXED HERBS
chopped, fresh *
¼ 1.3
TEASPOON ML CORIANDER SEEDS
3 45
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
3 45
TABLESPOONS ML BALSAMIC VINEGAR
aged
1 1
X X KOSHER SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground to taste *

Directions

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs.

In a spice grinder, grind the coriander seeds to a fine powder.

Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste.

Pour over the tomato mixture and toss to coat evenly.

Taste and adjust the seasoning before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 132 79% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 13%
Sugars g
Protein 3g
Vitamin A 15% Vitamin C 23%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 
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