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Watermelon-Basil Salad

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: about 2/3 cup)

White balsamic vinegar is best in this refreshing salad as it adds acid without overpowering the sweetness of the watermelon. You can also substitute unseasoned rice vinegar or even fresh lime juice, adding a touch of honey if needed. Fresh torn mint will work in place of the basil.

Ingredients

  • 2 cups cubed seedless watermelon
  • 1 cup chopped English cucumber
  • 1 tablespoon white balsamic vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 tablespoons torn fresh basil
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 46
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 8 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 122 mg
  • calcium 13 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine watermelon, cucumber, vinegar, oil, and salt in a medium bowl; toss gently to coat. 

  2. Sprinkle with basil and pepper.