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Warm Watermelon Salad


"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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20 m servings 132 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Place watermelon in a large bowl.
  2. 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

Per Serving: 132 calories; 9.4 g fat; 12.9 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 69 mg sodium. Full nutrition

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Excellent! I used serranos in place of jalapenos, otherwise a great recipe.