![](https://cdn.statically.io/img/www.allrecipes.com/thmb/FLw8HGpT30vJr_uxX8XJoh22GZA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2773561-a27af206484a4769b505b3784efb8c9f.jpg)
Ingredients
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6 cups cubed, seeded watermelon
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¼ cup grapeseed oil
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1 cup chopped scallions
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2 tablespoons sliced jalapeno peppers
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salt and ground black pepper to taste
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1 tablespoon chopped fresh parsley
Directions
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Place watermelon in a large bowl.
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Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.
Cook's Note:
Grapeseed oil can be replaced with a very good extra-virgin olive oil.
Use a paring knife to poke the seeds out of your watermelon cubes.
Nutrition Facts (per serving)
132 | Calories |
9g | Fat |
13g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 132 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 1g | 5% |
Sodium 5mg | 0% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 10g | |
Protein 1g | 3% |
Vitamin C 17mg | 19% |
Calcium 24mg | 2% |
Iron 1mg | 4% |
Potassium 224mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.