Watermelon and Tomato Salad
Watermelon is a summer standout ingredient so this Watermelon Tomato Salad my new boo, Eating Well to Fight Arthritis (really for everyone)is an awesome star-spangled “red” dish! The combination of cool crisp watermelon, juicy tomatoes, and fresh basil with balsamic vinegar creates an extraordinary and invigorating light salad. It is the absolute perfect way to use leftover watermelon that sits in the refrigerator. Although water accounts for over 90% of watermelon’s weight, it is also a rich source of potassium, and Vitamins A and C. And, tomatoes are one of the best sources of lycopene, a powerful antioxidant helping reduce the risk for heart disease and some cancers.
Watermelon and Tomato Salad From Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook
This combination of cool crisp watermelon, juicy tomatoes, and fresh basil with balsamic vinegar creates an extraordinary and invigorating light salad. Perfect way to use leftover watermelon that sits in the refrigerator.
Makes 10 (1/2-cup) servings
4 cups scooped out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar, toss with salad. Season to taste. Serve immediately or that day .
Nutrition Nugget: Although water accounts for over 90% of watermelon’s weight, it is also a rich source of potassium, and Vitamins A and C.
Nutritional information per serving:
Calories 46, Calories from fat 29%, Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 6 mg, Carbohydrate 8 g, Dietary Fiber 1 g, Sugars 6 g, Protein 1 g Dietary Exchanges: 1/2 fruit, 1/2 fat
Check out more of Holly’s arthritis recipes and everyday healthy cooking.
