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Ingredients50 m servings 10 cals
Original recipe yields 4 servings
- Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
- Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
- Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.
Per Serving: 10 calories; 0.1 g fat; 2.5 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 122 mg sodium. Full nutrition
ReviewsRead all reviews 3
I followed the quantities exactly. You absolutely have to like salt on your watermelon to like this. My husband loved it. I couldn't eat it.