Picante Three-Melon Salad

Picante Three-Melon Salad Recipe
Becky Luigart-Stayner
This dish deftly balances sweet, salty, tart, and spicy tastes. Use jalapeño pepper instead of serrano for slightly less heat, if you prefer.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 63
Caloriesfromfat 4 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.2 g
Carbohydrate 16 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 162 mg
Calcium 15 mg

Ingredients

3 cups red cubed seeded watermelon
3 cups yellow cubed seeded watermelon
3 cups cubed honeydew melon
1/2 cup chopped white onion
2 tablespoons chopped fresh cilantro
2 1/2 teaspoons finely chopped seeded serrano chile (about 1)
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 to 1/4 teaspoon minced chipotle chile, canned in adobo sauce

Preparation

Combine first 6 ingredients in a large bowl. Combine rind and remaining ingredients in a small bowl. Pour juice mixture over melon mixture; toss well. Let stand 15 minutes before serving.

Note:

David Bonom,

August 2007
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