Picante Three-Melon Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 16g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 162mg
  • Calcium: 15mg

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

  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.
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