Mango and Watermelon Salad

    Servings: 4
    PREP TIME: |Cook Time:
    Recipe Categories: Vegetarian, Salad, Foodservice


    2 large (or 3 small) ripe, slightly soft mangos, peeled, pitted and cut in large dice
    1 cup seedless watermelon, cut in large dice
    1/2 small red onion, finely sliced
    2 tablespoons pickled jalapeño pepper, chopped
    12 small cherry tomatoes, cut in half
    1 teaspoon garlic, minced
    2 tablespoons lemon juice
    1 tablespoon extra virgin olive oil
    1 tablespoon honey
    1/2 teaspoon kosher salt
    3 tablespoons freshly chopped cilantro
    1 cup watercress, washed and dried


    To Prepare the Salad:
    In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.

    To Prepare the Dressing:
    In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt.

    To Serve:
    Drizzle dressing over the mango mixture and toss with cilantro and watercress.

    Source: Chef Allen Susser


    Nutrition per serving: 163 calories (21% calories from fat), 4 g total fat, 434 mg potassium, 0 mg cholesterol, 341 mg sodium, 34 g carbohydrates, 4 g fiber, 2 g protein

    Serving Suggestions

    Serving Suggestion: Remove watercress and pair with grilled chicken or fish.
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