Rating: 4 stars
1 Ratings
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If watermelon wedges are a mainstay at your summer cookouts, try dicing for this instant, gorgeous salad.

David Bonom
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
14 mins
total:
14 mins
Yield:
Serves 4 (serving size: about 2 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken; toss to combine. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.

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Nutrition Facts

238 calories; fat 12.1g; saturated fat 1.7g; mono fat 7.6g; poly fat 1.9g; protein 20g; carbohydrates 16g; fiber 2g; cholesterol 50mg; iron 1mg; sodium 445mg; calcium 96mg; sugars 11g.
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