Watermelon, Mango, and Avocado Salad (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished watermelon, mango, and avocado salad. Photo: CC--norwichnuts
4 cups watermelon, 1 or 2-inch chunks
2 mangos, chopped
1 cup cherry tomatoes, halved
1 red onion, thinly sliced
¼ cup mint
¼ cup olive oil
2 tablespoons white wine vinegar
1 lime, juice and zest
Salt and pepper to taste
In a small bowl, combine vinegar with lime juice and zest. Whisk in olive oil and season with a pinch of salt and pepper. Add sliced onions to the bowl and marinate for about 10 minutes.
In the meantime, add watermelon, mango, avocado and tomato chunks to a large bowl. Toss with dressing and onions. Finish with mint, thinly sliced or chopped.
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