Cantalope,Avocado And Grape Tomato Salad With Lemon And Cracked Pepper

• 3 pounds ripe cantalope ( 1 1/2 lb. flesh)in 1" cubes
• 8 ounces ripe grape or cherry tomatoes,quartered *
• 1 1/2 ripe Haas avocados ( 9 ou. total gross weight) in 1/2" cubes **
• a little kosher salt
• lots of fresh coarsely ground black pepper

1. Gently combine all. Taste and adjust as needed. Chill well. Devour! rnWill last a few days in the frig.
2. *Cutting tomatoes is sooo much easier with a serrated tomato knife.
3. ** My no-muss technique for cubing avocado:rnHalve1 avocado lengthwise.Twist slightly to separate halves and then remove pit by piercing it with the edge of a sharp knife and tugging.. Cradle one avocado half in palm of one hand, and have sharp knife in other hand. Gently score the avocado all the way through the flesh, just til you reach the skin, in a cross hatch pattern of parallel lines, East/West and North/South, w/ a spacing of about 1/2" between the cuts. Using a soup spoon, scoop out the avocado in one or two scoops. Cubes fall right out into your bowl!Scrape out any remaining avocado bits and add in with the rest. Repeat with second avocado half.

cantalope, grape, avocados, kosher salt, lots of fresh coarsely ground black pepper

Taken from food52.com/recipes/17987-cantalope-avocado-and-grape-tomato-salad-with-lemon-and-cracked-pepper (may not work)