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Watermelon Salad

Makes three 1-cup servings

3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
2 tablespoons finely chopped fresh mint, or 1/2 teaspoon dried mint
1/4 teaspoon freshly ground black pepper


Combine all ingredients in a salad bowl and toss to mix. If possible, chill before serving.

Per serving (1/6 recipe): 62 calories; 0.3 g fat; 0 g saturated fat; 4% calories from fat; 0 mg cholesterol; 1.2 g protein; 14.9 g carbohydrates; 11.7 g sugar; 1.2 g fiber; 82 mg sodium; 23 mg calcium; 0.9 mg iron; 13.7 mg vitamin C; 542 mcg beta-carotene; 0.3 mg vitamin E

Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jean Marc Fulsack

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{ 1 comment… add one }
  • I LOVE Watermelon. Just never heard of it in a salad with those ingredients but I’m always open to trying new recipes. I bet some mandarin oranges would taste great in it also. 🙂

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