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Sweet & Tangy Watermelon Salad

Summer 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (30 votes)

Looks like tomato—surprise, it's watermelon.



READER'S COMMENT:
"Love the picture!!!! And the recipe sounds really good too! I am into watermelon salads now and I recently made a recipe from the Modern Vegetarian cookbook - Chile-Roasted Feta and Watermelon Slab http://cuceesprouts.com/2010/10/chile-...
Sweet & Tangy Watermelon Salad

Makes: 6 servings, about 2/3 cup each

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Total Time:

Ingredients

  • 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 Tip) and coarsely chopped

Preparation

  1. 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.

Tips & Notes

  • Tip: To toast nuts:
  • 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.

Nutrition

Per serving: 63 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrates; 2 g protein; 1 g fiber; 3 mg sodium; 164 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 fat


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