2 large (or 3 small) ripe, slightly soft mangoes (peeled, pitted, and cut into large pieces)
2 Tbsp pickled jalapeño pepper (chopped)
1 tsp garlic (minced)
1 Tbsp extra virgin olive oil
1 cup watercress (washed and dried)
1 cup seedless watermelon (cut into large pieces)
1/2 small red onion (finely sliced)
12 small cherry tomatoes (cut in half)
2 Tbsp lemon juice
1 Tbsp honey
3 Tbsp freshly chopped cilantro
Makes 4 servings
Serving Suggestion:Remove watercress and pair with grilled chicken or fish.
To Prepare the Salad:
In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.
To Prepare the Dressing:
In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt.
Drizzle dressing over the mango mixture and toss with cilantro and watercress.
Nutrition per serving: 163 calories (21% calories from fat), 4 g total fat, 434 mg potassium, 0 mg cholesterol, 341 mg sodium, 34 g carbohydrates, 4 g fiber, 2 g protein
Recipe by Chef Allen Susser