Watermelon, Zucchini, Carrot Salad
Basic Information
- Servings: 3
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 91.56
- Health score: 69.00
- Weight Watcher points: 0.00
Summary
Watermelon, Zucchini, Carrot Salad might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 3 servings with 70 calories, 2g of protein, and 1g of fat each. For 45 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. This recipe from Foodista has 1 fans. A mixture of carrots, zucchini, cabbage, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for Summer. With a spoonacular score of 90%, this dish is excellent. Users who liked this recipe also liked Zucchini and Carrot Salad, Shaved Carrot and Zucchini Salad, and Carrot and Zucchini Linguini Salad.
Ingredients
carrots2
zucchini0.25
cabbage0.25
bell pepper0.5
watermelon1.5 cups
sunflower seeds1 Handful
Instructions
Step 1
Chop the carrots, zucchini, cabbage and pepper into long thin slivers.
Step 2
Juice half a cup of the watermelon (just squeeze the juice out with your hands or use a blender). The other one cup of watermelon will be chopped up and added to the salad. Be sure to scrape the watermelon right off the rind and include some of the green portion as well- that's where all the good stuff is, nutritionally.
Step 3
Combine all the ingredients except the watermelon juice and the sunflower seeds.
Step 4
Add the watermelon juice over the salad - A lame dressing, I know, but to be honest, you don't even need it!
Step 5
Finish off with the sunflower seeds on top.
Categories
Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, whole 30, vegan
Occasions: summer