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Tomato and Watermelon Salad

 

.
18

Yield

6

servings

Prep

10

min

Cook

0

min

Ready

15

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

4 medium tomatoes
heirloom, in assorted colors, cored and cut into 3/4-inch chunks
1 small english cucumber
or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
*
1 cup watermelon
flesh, 3/4-inch-cubed yellow or red seedless
*
1 each avocados
halved, pitted, peeled, and cut into 3/4-inch cubes
1 tablespoon mixed herbs
chopped, fresh
*
¼ teaspoon coriander seeds
*
3 tablespoons olive oil, extra-virgin
3 tablespoons balsamic vinegar
aged
1 x kosher salt
to taste
*
1 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

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 13279% of calories 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?

 

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