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Picante Three-Melon Salad

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 cup)
This dish deftly balances sweet, salty, tart, and spicy tastes. Use jalapeño pepper instead of serrano for slightly less heat, if you prefer.

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

Nutrition 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

How to Make It

  1. 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.