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.
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
- Calories:
- 63 (4% from fat)
- Fat:
- 0.3g (sat 0.1g,mono 0.1g,poly 0.1g)
- Protein:
- 1.2g
- Carbohydrate:
- 16g
- Fiber:
- 1.2g
- Cholesterol:
- 0.0mg
- Iron:
- 0.4mg
- Sodium:
- 162mg
- Calcium:
- 15mg
Member Ratings and Reviews
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I made this for a summer cookout of tri-tip, grilled veggies and also a green salad (in case this didn't turn out) and it was great! I couldn't find a yellow watermelon, so I used an orange honeydew instead, which was very sweet. I did use fresh jalapeno instead of serrano chile. There isn't much flavor when you first toss the salad, but after letting it sit in the refrigerator for about 30 minutes, the delicious, unusual flavor develops. There was very little left for lunch the next day, but it was still wonderful! This is a wonderful summer recipe.07/29/07





