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Tomato and Watermelon Salad
http://www.epicurious.com/recipes/food/views/Tomato-and-Watermelon...
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Ingredients
categorized
original
3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
This recipe is
paleo
Produce
3/4-inch-cubed yellow or red seedless watermelon flesh, yellow or red seedless
(
1
cup
)
English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes, small
(
1
)
Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
(
1
)
Heirloom tomatoes, small to medium
(
3
)
Condiments
Balsamic vinegar, aged
(
3
tablespoons
)
Cooking & Baking
Coriander seed
(
1/4
teaspoon
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra virgin
(
3
tablespoons
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
All 4,624 recipes
Social Stats
62.8
Rating
1-100
9
Tweets
221
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Likes
8
StumbleUpon
Views
1,141
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Recipe Stats
Published March 1, 2009 (3 years ago).
8 people saved this recipe.
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