tomato, melon, avocado, & pistachio salad

Sound like a little bit of an odd combination? Well, it is delish!

I got the idea for this salad from a delicious salad I had at The Parlor in Phoenix. My version is a little simpler than theirs, but it hits the spot for me. I have been making it over and over since I got back from Phoenix. You may want to make it soon - take advantage of the last of the summer melons and heirloom tomatoes!

ingredients
{for 2-4 servings}

1/2 pint of multi-color mini tomatoes, halved
-or-
2 heirloom tomatoes, chopped

1/4 watermelon, chopped into 1/4-1/2" cubes

1/4 other summer melon (cantaloupe), chopped into 1/4-1/2" cubes

1 avocado, chopped

1/4-1/3 pistachios, shelled and chopped roughly

drizzle of light vinegar (champagne, white balsamic)

salt and pepper

Mix the chopped tomatoes and melon together in a bowl. Give a quick drizzle of vinegar. Salt and pepper to taste. Scoop a serving of the tomatoes and melons onto a place. Add 1/2-1/3 of the diced avocado. Sprinkle generously with pistachios.

Notes: 

• I use organic tomatoes, melons, and avocados. 
• I don't like to mix-in the avocado because it gets ugly and messier. 
• I also do not like to mix-in the chopped pistachios because they all just migrate to the bottom of the bowl. 
• The version of this salad that I had at The Parlor also had feta cheese and frisee, so add those in if desired!