Sweet & Tangy Watermelon Salad

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Looks like tomato—surprise, it's watermelon.

 Sweet & Tangy Watermelon Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 10 minutes

  • 2 tablespoons rice vinegar

  • 2 1/2 teaspoons sugar

  • 2 cups diced seeded watermelon

  • 2 cups diced cucumber

  • 1/2 cup chopped fresh cilantro

  • 1/4 cup unsalted dry-roasted peanuts, toasted (see Tips) and coarsely chopped

Directions
  1. 6 servings, about 2/3 cup each

  2. Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.

  3. Tip: To toast nuts:

  4. Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.


Nutritional Facts

Servings
6
Per serving
Calories
63
Carbohydrates
8g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
2g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
164mg
Sodium
3mg
Added Sugars
Exchanges
1/2 fruit
1/2 vegetable
1/2 fat
Carbohydrate Servings
1/2

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4 replies

deannamil
deannamil 2013-06-24 13:53:25 -0500 Report

I have not made it yet but I am going to use toasted almonds as well as a small amount of mint. I also might try some balsamic vinegar in lieu of rice wine vinegar. However, this hardly seems as if it needs the extra liquid at all. I know that adjusts the nutritional facts but it is just what I think will be more pallette friendly.