March 13, 2017
Recipe Courtesy of Allen Susser and Mango.org
Cubes of watermelon, thinly sliced red onion, cherry tomatoes, watercress, and mango make for a salad that is sweet, savory, and refreshing. As spring approaches, this elegant appetizer can be served before the meal, or alongside a well-seasoned protein.
Ingredients
For the Mango and Watermelon Salad
- 2 Large mangoes, ripe, slightly soft, 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 honey
- 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
Directions
For the Mango and Watermelon Salad
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. Drizzle dressing over the mango mixture and toss with cilantro and watercress