Dinners, Dishes and Desserts · by Erin Sellin★ 5.0 (1)
Watermelon Salad
NUTRITION · PER SERVING10M COOK
CAL 4%·PRO 2%
CARBS 11G61% OF CAL
2G FIBER2G ADDED5G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 4G42% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy, refreshing salad of watermelon and jicama dressed with a honey-lime vinaigrette and fresh mint. Light and perfect as a bright summer side.
sideamericansaladdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 cups watermelon (cubed)
- 2 cups jicama (cut into thin slices)
- 1/4 cup mint (finely chopped)
- 3 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoons honey
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 10M
CAL 4%·PRO 2%
CARBS 11G61% OF CAL
2G FIBER2G ADDED5G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 4G42% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 76mg
- Total sugar
- 8g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 16mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.