2 large (or 3 small) ripe, slightly soft mangos, peeled, pitted and cut in large dice
1 cup seedless watermelon, cut in large dice
1/2 small red onion, finely sliced
2 tablespoons pickled jalapeño pepper, chopped
12 small cherry tomatoes, cut in half
1 teaspoon garlic, minced
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
3 tablespoons freshly chopped cilantro
1 cup watercress, washed and dried
1.To prepare the salad: In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeño and tomatoes.
2.To prepare the dressing: In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt.
3.To serve: Drizzle dressing over the mango mixture and toss with cilantro and watercress