California Avocado season has ended.

Fresh Watermelon, Tomato and California Avocado Salad

Total time:

15 min

Prep time:

15 min

Cook time:


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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a bowl, combine the tomatoes, onion, watermelon, avocado and herbs. Add the ground coriander to the mixture and toss gently.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper, to taste.
  3. Pour the dressing over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

*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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA


(2 Ratings)