Mango and Watermelon Salad

  • Yield 4 servings

A refreshing summer salad sure to be your next picnic staple.

mango and watermelon salad
National Mango Board

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 jalapeno 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

  1. To prepare the salad: In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.
  2. 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.

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

Recipe by Chef Allen Susser, courtesy of the National Mango Board

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