Tomato and Watermelon Salad
. 18
18
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.
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?
