Watermelon-Mango Salad
Yield: 1.5# or 6 – 4oz servings
Allergens
Ingredients
• 1.5 oz olive oil
• 1 Tbsp lime juice
• Zest from ½ lime
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp chili powder
• 0.25 oz basil, chiffonade
• 0.25 oz mint, chiffonade
• 8 oz watermelon, small diced
• 8 oz mango, small diced
• 6 oz cucumber, small diced
• QS basil + mint for garnish
Instructions
1. Whisk together olive oil, lime juice, lime zest, salt, pepper, chili powder, basil, and mint. Taste test and add additional seasoning if needed/wanted.
2. Fold in watermelon, mango, and cucumber.
3. Best kept at room temperature until serving but be sure to refrigerate overnight.
4. Top with more basil and mint when ready to serve.
