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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 mango, watermelon, onion, jalapeno and tomatoes. In a small bowl, whisk the garlic, lemon juice, olive oil, honey and salt. Drizzle dressing over mango mixture and toss with cilantro and watercress.
