Watermelon lentil mint salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
A small watermelon (or a few large slices). 3-5 mint leaves. 1/4 of a jalapeno (seeded) 1 Persian cucumber (skin on)
Cook lentils and set aside. (I cook them a day in advance and chill.)
Dice the watermelon into 1" chunks
Dice the jalapeno into tiny bits.
Slice the Persian cucumber into quarters lengthwise, then dice.
Mince 3-5 mint leaves
Toss with 1/2 cup of barely cooked green lentils. That's it. No dressing. You won't need it.
I sometimes substitute feta cheese for the lentils. That works well, too.
Serving Size: Makes about 6 cups - 1 cup per serving
Number of Servings: 6
Recipe submitted by SparkPeople user 2013SLIM.
Dice the watermelon into 1" chunks
Dice the jalapeno into tiny bits.
Slice the Persian cucumber into quarters lengthwise, then dice.
Mince 3-5 mint leaves
Toss with 1/2 cup of barely cooked green lentils. That's it. No dressing. You won't need it.
I sometimes substitute feta cheese for the lentils. That works well, too.
Serving Size: Makes about 6 cups - 1 cup per serving
Number of Servings: 6
Recipe submitted by SparkPeople user 2013SLIM.
Nutritional Info Amount Per Serving
- Calories: 109.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 3.5 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 5.1 g
- Protein: 6.3 g
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