Personal summer favorite! Cool watermelon spiced up just a bit. A quick, light take on a traditional summer staple. When feeling adventurous, I love to replace parsley with mint for a fresh kick.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place watermelon in a large bowl.

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  • Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.

Cook's Note:

Grapeseed oil can be replaced with a very good extra-virgin olive oil.

Use a paring knife to poke the seeds out of your watermelon cubes.

Nutrition Facts

132 calories; protein 1.3g 3% DV; carbohydrates 12.9g 4% DV; fat 9.4g 14% DV; cholesterolmg; sodium 4.6mg. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/11/2015
Excellent! I used serranos in place of jalapenos otherwise a great recipe. Read More
Rating: 5 stars
12/29/2018
Wow! We love this salad and have made it for ourselves and for guests many times. The sweet and savory mixture is great and for us it's a bonus that it's dairy free. Read More