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Tomatillo-Watermelon Salad


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Rate this recipe 4.3/5 (3 Votes)


  • 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


Servings 10
Adapted from


Step 1

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 (µg) 40,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 97,
Potassium (mg) 325,
calcium (mg) 91,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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