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Ingredients20 m servings 132 cals
Original recipe yields 6 servings
- Place watermelon in a large bowl.
- 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.
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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