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Watermelon salad

Watermelon Salad Recipe


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  • Author: Dr. Josh Axe
  • Total Time: 12 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

Summertime and watermelon are nearly synonymous, but have you tried it in a salad? It can work but with just random salad ingredients. Try this perfect mix of ingredients for a watermelon salad you’ll want to put on repeat.


Ingredients

Scale
  • 5 cups chopped watermelon
  • 2 tablespoons coconut oil
  • 3 sprigs rosemary
  • 1 tablespoon raw honey
  • 3 cups coconut yogurt (or Greek yogurt)
  • juice of ½ lemon
  • ½ teaspoon flaky sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon poppy seeds

Instructions

  1. In a small pan over medium-low heat, add coconut oil.
  2. Pan fry rosemary sprigs until crisp (about 1 minute).
  3. Remove from heat and allow to cool.
  4. Separate rosemary and oil, adding both to individual bowls and set aside.
  5. In a medium bowl, whisk honey and coconut yogurt until well combined and set aside.
  6. In a small bowl, add flaky salt, pepper, crushed red pepper flakes and poppy seeds.
  7. On four plates evenly distribute yogurt mixture, watermelon and fried rosemary.
  8. Drizzle rosemary oil and lemon juice evenly over four place. Sprinkle spice mixture on each plate to your desired taste.
  • Prep Time: 10 min
  • Cook Time: 2 min
  • Category: Salads, Appetizers
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (399g)
  • Calories: 254
  • Sugar: 25g
  • Sodium: 378mg (25% DV)
  • Fat: 13.5g
  • Saturated Fat: 9.9g
  • Unsaturated Fat: 2.8g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1.4g
  • Protein: 7.9g
  • Cholesterol: 24mg