Zingy watermelon, tomato and pine nut salad
prep: 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
127
Carbs
13.5g
fiber
3.1g
Protein
5g
Fat
5.3g
Saturates
0.6g
Sugars
10.7g
Salt
0.1g
Fruit/Veg Portion
2
Ingredients
all 10 types- 7 cherry tomatoes, halved
- 1tbsp balsamic vinegar
- ½ lime, juice only
- 2 tbsp chopped mint
- 6 large basil leaves, roughly torn
- 500g seedless watermelon, rind removed and cut into 24 bite-sized chunks: edible weight 380g
- ½ punnet strawberries, about 7 hulled and quartered
- ½ cucumber, trimmed
- 100g edamame beans, defrosted
- 20g toasted pine nuts
Directions
2 steps in totalStep 1
Toss the tomatoes, balsamic vinegar, lime juice, mint and basil together and tip onto a serving plate. Scatter over the watermelon and strawberries.
Step 2
Using a vegetable peeler, peel long strips of cucumber and arrange over the salad. Scatter over the edamame beans and toasted pine nuts to serve.
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