Photo: Sahand Babali
Estimated Nutrition (whole recipe, rough)
255
Calories
4g
Protein
14g
Fat
31g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Watermelon | 1 cup diced (152g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups fresh watermelon, diced medium
- 1/2 cup red onion, diced small
- 1/2 cup sweet red pepper, diced medium
- 1/2 cup tomato, diced medium
- 1 tsp. jalapeno pepper, minced
- 1 Tbsp. garlic, minced
- 2 Tbsp. fresh cilantro, chopped
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. fresh parsley, chopped
- 1 1/2 Tbsp. Balsamic vinegar
- 1/4 cup olive oil
- salt & pepper to taste
Directions
1
1.Combine all ingredients and refrigerate for 2 hours. Serve cold or slightly warm with your favorite seafood or chicken.
Recipe sourced from
fandom