Southwestern-style Watermelon Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | June 1993 | 1 | Servings | |
INGREDIENTS
| 1/2 | t | Ground cumin |
| 1/2 | t | Salt, or to taste |
| 1/4 | t | Chili powder |
| 1/8 | t | Cayenne, or to taste |
| 2 | lb | Watermelon, seeds and rind |
| discarded and the | ||
| flesh cut | ||
| into3/4-inch pieces | ||
| about 4 cups | ||
| 3 | T | Fresh lime juice, or to |
| taste | ||
| 2 | T | Shredded fresh coriander or |
| basil leaves |
INSTRUCTIONS
In a small bowl stir together the cumin, the salt, the chili powder, and the cayenne. In a serving bowl toss the watermelon with the cumin mixture, the lime juice, and the coriander or basil until the salad is combined well and serve the salad immediately. Makes about 4 cups, serving 4 to 6. Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5468
Calories From Fat: 3630
Total Fat: 433.7g
Cholesterol: 0mg
Sodium: 2127.6mg
Potassium: 8592.1mg
Carbohydrates: 230.7g
Fiber: 26.4g
Sugar: 4.4g
Protein: 274.5g