Watermelon, Cucumber, and Tomato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
All of these fruits have lots of water in them, so I hold off on the salt, which will only draw out more water and make the dressing soupy. Pepper and basil lend a good kick. Have a bowl of coarse salt nearby if desired. Ingredients:
2 cups seeded and diced (3/4-inch) watermelon (you may use a combination of red and yellow watermelon) |
4 ripe plum tomatoes, cut into 8 pieces each |
1 hothouse (seedless) cucumber, peeled, halved lengthwise and cut into 1/2-inch pieces |
2 tablespoons extra-virgin olive oil |
1/4 cup slivered fresh basil leaves |
freshly ground black pepper, to taste |
Directions:
1. 1. Prepare all of the ingredients ahead of time and reserve them separately.
2. 2. Just before serving, drain the watermelon, tomatoes and cucumber in a colander and place them in a decorative serving bowl. Toss with the olive oil, basil and pepper. Serve immediately.
3. Per serving: 70 calories, 6g carbohydrates, 1g protein, 5g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
|
|