Junior Chef Master Class. Williams Sonoma

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      servings

      1 small seedless watermelon, about 3 lb (about 3 cups cubed watermelon)

      1 ripe mango

      1 avocado

      Grated zest and juice of 1 lime /4 cup chopped pistachios

      or toasted sliced almonds6 fresh mint leaves, torn

      into small pieces

      Watermelon,Mango & Avocado Salad with Mint & Lime

      DICE THE WATERMELON

      Cut the watermelon in half. Place the halves, cut sides down, on a cutting board. Using a sharp knife and following the contour of the fruit, cut away the rind, including all of the white flesh, until you are left with only the melon. Cut the watermelon halves into 1-inch slices, then lay the slices flat and cut into /2-inch cubes.Transfer to a serving platter.

      DICE THE MANGOHold the mango on a narrow side on a cutting board. Using a large, sharp knife, cut just to one side of the center to cut the mango flesh from the wide flat pit. Turn the mango and cut the flesh from the other side. Using a small, sharp knife, cut off the mango peel, dice or slice the flesh, and add to the platter.