Watermelon and Tomato Salad
A fresh and easy summer salad that has crunch and so much flavor!
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Servings: 4 Servings
Calories: 130kcal
Ingredients
- 4 cups watermelon – cubed seedless is best
- 2 cups jicama – cubed
- 3 medium heirloom tomatoes – cubed choose different colors to make the salad bright and pretty.
- 1 cup of coarsely chopped cilantro – leave some whole leaves for garnishing.
- ½ to 1 cup of tomatillo salsa – start with a ½ cup and add more if desired.
- Juice from 1 lime
- Salt to taste
Instructions
- Cube the 4 cups of watermelon and 2 cups of jicama into 1 to 2 inch cubes.
- Remove the seeds from the 3 medium tomatoes and cube into 1 inch cubes.
- Coarsely chop the 1 cup of cilantro.
- Squeeze the juice of one lime over the watermelon, jicama, cilantro, and tomato, sprinkle the salt to taste, and pour the ½ cup to 1 cup (see notof salsa on top.
- Gently toss to coat.
Notes
- The Nutrition Facts are an estimate only.
- Add a ½ cup of the tomatilla salsa and toss, taste and add more if desired.
- For best results, choose a seedless watermelon.
- Store covered in the refrigerator for up to one day.
- Best if eaten soon after making.
Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 950mg | Fiber: 7g | Sugar: 19g | Vitamin A: 3450IU | Vitamin C: 62.5mg | Calcium: 47mg | Iron: 1.5mg
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