From: Chef Allen Susser, Chef Allen's, Aventura, FL. Yield: 12 servings. 6 ripe mangos (12 count), cut in large dice 3 cups diced seedless watermelon 1 medium red onion, finely sliced ⅓ cup pickled jalap eno pepper, chopped 3 dozen small cherry tomatoes, cut in half 3 tsp. minced garlic 3 Tbsp. lemon juice 3 Tbsp. extra virgin olive oil 2 Tbsp. honey 1 tsp. kosher salt ½ cup freshly chopped cilantro 3 cups watercress, washed and dried In a medium stainless steel bowl, combine ...
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