SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tomatillo-Watermelon Salad

Makes: 10 to 12 servings
Start to Finish 35 mins
Tomatillo-Watermelon Salad
Ingredients
  • 4  cups  1-inch cubes seedless watermelon
  • 2  avocados, halved, seeded, peeled, and cut into 1-inch pieces
  • 4  tomatillos, husked and thinly sliced
  • 1  small red onion, halved and thinly sliced
  • 1  cup  crumbled queso fresco (4 ounces)
  • 1/4  cup  olive oil
  • 3  tablespoons  lime juice
  • 2  tablespoons  sherry vinegar
  • 1  tablespoon  finely chopped fresh jalapeno chile pepper*
  • 1  teaspoon  sugar
  • 1  teaspoon  snipped fresh mint
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground coriander
  • 2  tablespoons  snipped fresh cilantro
  • 2  tablespoons  snipped fresh chives
Directions

1. In an extra large bowl combine watermelon, avocados, tomatillos, and onion. Add queso fresco; toss gently to combine.

2. In a screw-top jar combine oil, lime juice, vinegar, jalapeno, sugar, mint, salt, and coriander. Cover and shake well until sugar and salt dissolve. Drizzle over watermelon mixture; toss gently to combine. Sprinkle with cilantro and chives. Serve immediately.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Tomatillo-Watermelon Salad)
  • Servings Per Recipe 10,
  • cal. (kcal) 165,
  • Fat, total (g) 12,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 12,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 4,
  • vit. A (IU) 583,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 97,
  • Potassium (mg) 325,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe