Watermelon Pico De Gallo

Recipe from Dean Fearing

Adapted by Molly O'Neill

Total Time
5 minutes
Rating
4(7)
Comments
Read comments

Featured in: FOOD; The Texas Three-Step

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Four to six servings
  • 1½cups seeded watermelon, cut into ¼-inch dice
  • ¼cup honeydew melon, cut into ¼-inch dice
  • ¼cup cantaloupe, cut into ¼-inch dice
  • ¼cup red onion, cut into ¼-inch dice
  • 1jalapeno chili, seeded and chopped
  • 2tablespoons fresh lime juice
  • ½cup chopped fresh cilantro
  • ½teaspoon salt, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

21 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 0 grams protein; 158 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place all ingredients in a medium bowl and toss gently until well combined. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
CL

Use cantaloupe instead of watermelon. You will not regret it.

Private comments are only visible to you.

Credits

ADAPTED FROM DEAN FEARING, MANSION ON TURTLE CREEK, DALLAS

Recipe Tags

or to save this recipe.