Watermelon Salad
15m prep 0s cook 15m ready
A refreshing watermelon salad with fresh spearmint and a sprinkle of fleur de sel. Perfect for hot summer days.
Nutrition (per serving, estimated)
Estimated based off 2 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.5 mg
- Iron: 0.34 mg
- Magnesium: 4.06 mg
- Phosphorus: 4.24 mg
- Potassium: 39.6 mg
- Zinc: 0.05 mg
Let's Cook
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Step 1.
Slice the 6-pound watermelon, remove the rind and seeds, and cut the flesh into 2-inch chunks. Place the chunks in a large bowl.
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Step 2.
Thinly slice the fresh spearmint leaves (chiffonade) to get about ½ ounce.
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Step 3.
Add the sliced spearmint to the bowl with the watermelon and toss gently to combine.
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Step 4.
Sprinkle the salad with fleur de sel to taste. Serve immediately, or refrigerate until ready to serve.
Ratings & reviews
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