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Watermelon and Tomato Salad

Watermelon and Tomato Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary
  • Prep time
    45 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Holidays & Entertaining Quick & Easy Salads Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Lower Carb Veggie Rich
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 60

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Total Carbohydrate 6g
    • Dietary Fiber 1g
    • Total Sugars 4g
  • Protein 1g
  • Potassium 230mg
  • Phosphorus 25mg
Holidays & Entertaining Quick & Easy Salads Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Lower Carb Veggie Rich
Ingredients

Ingredients

  • sherry vinegar
    1 1/2 tbsp
  • tomatoes (chopped into 1/2 inch cubes)
    3 large
  • seedless watermelon (cut into 1/2-inch cubes)
    2 cup
  • fresh basil (sliced)
    1/2 cup
  • fresh chives (minced)
    2 tbsp
  • chili powder
    1/4 tsp
  • red onion (thinly sliced)
    1/3 cup
  • black pepper
    1/4 tsp
  • olive oil
    2 tbsp
  • salt
    1/4 tsp

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Directions

Directions

  1. In a large bowl, mix together the tomatoes, watermelon, basil, and red onion.

  2. In a small bowl, whisk together the olive oil, sherry vinegar, salt, pepper, and chili powder. Add the dressing to the tomato-watermelon mixture. Cover and refrigerate for 30 minutes.

  3. Before serving, top the salad with the chives. Pack in an airtight container for transport.

  4. If you’re not serving it right away, store this juicy salad in the refrigerator. It’s best enjoyed within 24 hours.

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