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Ingredients20 m servings 132
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.
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- 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 12.9 1.3 0 5 Full nutrition
ReviewsRead all reviews 2
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.