Cinco de Mayo Salad

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 Cinco de Mayo Salad

Total Time: 25 min

Prep Time: 25 min

Nutrition Facts

Nutrition information
per serving

Calories 190
Total Fat 11g
Saturated Fat 1.5g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8g
Sodium 55mg
Total Carbs 25g
Dietary Fiber 5g
Total Sugars 14g
Protein 3g
Potassium 590mg

Vitamin A 1051 (IU); Vitamin C 25 mg; Calcium 18 mg; Iron 1.6 mg; Vitamin D 0 (IU); Folate 78 mcg; Omega 3 Fatty Acid 0.09 g

% Daily Value*: Vitamin A 20%; Vitamin C 40%; Calcium 0%; Iron 8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

With a delicious contrast of flavors and textures, this easy-to-make red, white and green salad is perfect for Cinco de Mayo. Good source of Vitamins A and C.

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Serves: 4

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1 Dulcinea PureHeart® Mini Seedless Watermelon 2 ripe, Fresh California Avocados, peeled seeded and halved 1 cup shredded jicama 2 Tbsp. fresh lime juice As needed Sea salt, to taste As needed Cayenne pepper, to taste
  1. Cut off the round ends of the watermelon and reserve for another use. Peel the remaining watermelon and cut the fruit into four round slices. Place each in the center of a large salad plate.
  2. Cut each avocado half into four wedges. Arrange on top of the watermelon slices.
  3. Place the jicama in center of each salad.
  4. Sprinkle the salads with lime juice, sea salt and cayenne pepper. Serve.

Serving suggestion: May also be arranged on a platter.
Beverage Pairings: Nice with chilled sparkling water.

For other recipes featuring Dulcinea PureHeart® Mini Seedless Watermelons visit Dulcinea.com

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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