Ingredients
4 cups small baby heirloom tomatoes, halved1 English cucumber, peeled and cubed2 cups cubed cantaloupe1 package (8 ounces) feta cheese, cubed1 medium ripe avocado, peeled and cubed1 bunch watercress, coarsely chopped1/2 cup fresh basil leaves, coarsely chopped1/4 cup chopped red onionCORIANDER-LIME VINAIGRETTE:1 teaspoon coriander seeds1/3 cup canola oil3 tablespoons lime juice2 tablespoons rice vinegar1 tablespoon honey1 tablespoon grated lime zest1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion.
In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind.
In a small bowl, whisk the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat.
