SERVINGS: 4
PREP TIME: 12 minutes
Recipe Categories: Foodservice, Salad, Vegetarian
INGREDIENTS
- 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
INSTRUCTIONS
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
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
Remove watercress and pair with grilled chicken or fish.
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