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.

Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
6 servings


  • 6 cups cubed, seeded watermelon

  • ¼ cup grapeseed oil

  • 1 cup chopped scallions

  • 2 tablespoons sliced jalapeno peppers

  • salt and ground black pepper to taste

  • 1 tablespoon chopped fresh parsley


  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
9g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 132
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 5mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 1g
Vitamin C 17mg 86%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 224mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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