Watermelon is a delicious, healthful choice for summer, and its sweet taste can satisfy any sweet tooth. Watermelon is 92 percent water and has less than 50 calories per cup. It’s a source of vitamin A for eye health and vitamin C for the immune system support. Choose a watermelon without a flat side and that sounds hollow when you knock on it. Look for a melon with a dull (not shiny) rind free of soft spots, gashes or blemishes.
Ingredients:
2 tablespoons lime juice
2 tablespoons granulated sugar
½ teaspoon salt
¼ cup minced fresh parsley
2 medium unpeeled cucumbers, washed, ends removed, sliced lengthwise then sliced crosswise
3 cups watermelon, cut in 1-inch cubes (about 1 pound)
Combine the lime juice, sugar and salt in a 2-quart bowl; whisk together. Stir in parsley.
Add the cucumbers; toss with a rubber spatula, coating all cucumber pieces. Add the watermelon; fold in gently. Cover, set aside and allow juice from the watermelon to mix with the other juices. Stir gently and let stand at room temperature 1 hour. Makes four 1 1/2-cup servings.
Nutrition Information per serving:
Calories: 90: Total Fat: .5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 300mg; Total Carbohydrate: 20g; Dietary Fiber: 2g; Protein: 2g.
Recipe available at: http://www.eatright.org/resource/food/planning-and-prep/recipes/cucumber-watermelon-salad-recipe
