3.7 from 9 votes
Watermelon and Tomato Salad
A fresh and easy summer salad that has crunch and so much flavor!
Prep Time
20 mins
Total Time
20 mins
Servings: 4 Servings
Calories: 130 kcal
Course:
Salad
Cuisine:
American , Vegan
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.
Cup of Yum
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 Information
Calories
130kcal
(7%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
222mg
(9%)
Potassium
950mg
(27%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Vitamin A
3450IU
(69%)
Vitamin C
62.5mg
(69%)
Calcium
47mg
(5%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 222mg | 9% |
| Potassium | 950mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 3450IU | 69% |
| Vitamin C | 62.5mg | 69% |
| Calcium | 47mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.