Description
My refreshing, thirst quenching summer watermelon salad is calling your name! The freshness is straight-up invigorating. It only takes 10 minutes to make from start to finish.
Ingredients
Units
Scale
- 3 cups watermelon (rind and big seeds removed), chopped bite size
- 8 strawberries, hulled and chopped bite size
- 1 cup tomatillos, chopped bite size
- 1 shallot, finely chopped
- 12 mint leaves, shredded
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon ground black pepper
- salt to taste
Instructions
- Cut the fruit. Put watermelon, strawberries, tomatillo and shallots in a bowl and gently toss.
- Add oil and vinegar. Drizzle olive oil and balsamic vinegar and gently toss once more.
- Season and garnish. Sprinkle black pepper and top with mint. Season with a little salt and serve immediately.
Notes
Keep this salad refrigerated for up to 1 day in a storage container. Tip: Soak the sliced shallot in cold water for 10-15 minutes to remove some of the bitterness.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10.6g
- Sodium: 3.5mg
- Fat: 7.6g
- Saturated Fat: 1.1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14.1g
- Fiber: 1.7g
- Protein: 1.3g
- Cholesterol: 0mg
