Crisp Watermelon Salad Recipes
CRISP WATERMELON SALAD
Make and share this Crisp Watermelon Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Melons
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toss watermelon with cilantro and dressing. Garnish with black sesame seeds.
Nutrition Facts : Calories 79.2, Fat 1.1, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 18.8, Fiber 1.6, Sugar 13.6, Protein 1.6
REFRESHING WATERMELON SALAD
Surprising yet delicious combination of ingredients that can be had as a starter salad, healthy snack or a light meal.
Provided by CHICA3578
Categories Salad Fruit Salad Recipes
Time 20m
Yield 15
Number Of Ingredients 8
Steps:
- In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
- Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
Nutrition Facts : Calories 94 calories, Carbohydrate 14.2 g, Cholesterol 13.5 mg, Fat 3.5 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 182.4 mg, Sugar 10.9 g
SPIKED WATERMELON SALAD
Categories Vodka Fruit Dessert Watermelon Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Place watermelon in large bowl. Whisk fresh lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve.
WATERMELON & FETA SALAD WITH CRISPBREAD
A cool, refreshing combo for warm summer evenings
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
Time 2h
Yield Serves 6 as a starter
Number Of Ingredients 11
Steps:
- Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
- In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.
Nutrition Facts : Calories 342 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
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