Watermelon Pico De Gallo

Recipe from Dean Fearing

Adapted by Molly O'Neill

Total Time
5 minutes
Rating
4(7)
Comments
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Featured in: FOOD; The Texas Three-Step

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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.

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Preparation

  1. Step 1

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

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4 out of 5
7 user ratings
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Comments

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CL

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

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Credits

ADAPTED FROM DEAN FEARING, MANSION ON TURTLE CREEK, DALLAS

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