When I see watermelons start to dominate the produce section, I know summer in the U.S. is just around the corner! *Can I get an Amen?!*
What better way to kick-off the season than with a Mango and Watermelon salad!
Great for backyard BBQs, 4th of July celebrations and picnics. I’m a visual eater so the beautiful colors and textures work well for me. To kick it up a notch, I’d place it on a bed of baby green spinach for added texture and nutrients. Yeah, I know…simply deelish!
Hey, ever wondered how to select and properly cut a mango? Well, Chef Allen Susser shows us how. He also provides the steps on how to make this beautiful summer salad. Thanks Chef Allen! (see videos below).
Warning! You may become a wee bit hungry after watching…I’m just sayin’. You may wanna have a snack first. 😉
How to Cut a Mango
How to make the Mango and Watermelon Salad
2 large (or 3 small) ripe, slightly soft mangos, peeled, pitted and cut in large dice
1 cup seedless watermelon, cut in large dice
1/2 small red onion, finely sliced
2 tablespoons pickled jalapeno pepper, chopped
12 small cherry tomatoes, cut in half
1 teaspoon garlic, minced
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
3 tablespoons freshly chopped cilantro
1 cup watercress, washed and dried
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. To Serve: Drizzle dressing over the mango mixture and toss with cilantro and watercress.
Serving Suggestion: Remove watercress and pair with grilled chicken or fish.
Recipe by Chef Allen Susser, courtesy of the National Mango Board
See the A4N Recipe page for more great salads.
Got a favorite recipe? Have it featured on our website and receive a free gift! Just complete the Recipe Submission Form.
Until next time,
Always aim 4 natural