Picante Three-Melon Salad Recipe Print Page

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Photo by: Becky Luigart-Stayner

Picante Three-Melon Salad

This dish deftly balances sweet, salty, tart, and spicy tastes. Use jalapeño pepper instead of serrano for slightly less heat, if you prefer.

Cooking Light AUGUST 2007

Yield: 8 servings (serving size: 1 cup)

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.

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

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Picante Three-Melon Salad recipe