I thought this salad was quite mild for the ingredients that went into the dressing. I had a jalapeno that I roasted and minced instead of the serrano. Company worthy with a nice presentation and refreshing salad.
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
More From Cooking Light
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
- 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.
Picante Three-Melon Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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