From Kismet: Bright, Fresh, Vegetable-Loving Recipes from Sara Kramer and Sarah Kymanson
Ingredients:
2 cups diced seeded green melon (about 1/2 melon), such as honeydew 2 cups diced Persian (mini) cucumbers (3 or 4 cucumbers) 2 tablespoons finely chopped white onion 2 teaspoons kosher salt 1/4 cup olive oil 1/4 cup lemon juice (about 2 lemons) ⅛ teaspoon freshly ground black pepper 1 avocado, diced 1/2 cup basil leaves, torn, if large 1/4 cup dill leaves
Preparation:
In a large bowl, combine the diced melon, cucumbers, and onion. Add the salt, olive oil, lemon juice, and black pepper and toss together to coat. Add the diced avocado, basil, and dill and lightly toss before serving.