Ingredients

1 small red onion, peeled and very thinly sliced

2 tablespoons red-wine vinegar

2 ripe Hass avocados

Juice of 1 lime

1/4 large watermelon (about 6 pounds)

Juice of 1 orange

2 teaspoons extra-virgin olive oil

1 cup cilantro sprigs, loosely packed

Salt and freshly ground pepper

Preparation

In a small bowl, combine onion and vinegar. Marinate, covered, in refrigerator for several hours or overnight.

Cut avocados in half; remove pits and skin. Cut into 1-inch chunks and toss with the lime juice. Remove seeds from watermelon and cut into 1 1/2-inch chunks.

Toss together watermelon, avocado, orange juice, olive oil, and cilantro sprigs, reserving some sprigs for garnish. Drain onion and add to salad; add salt and pepper to taste. Toss again and garnish with reserved cilantro.