Spring is in the air and nothing says spring like a ripe, juicy watermelon. Eating Well Through Cancer author, Holly Clegg, shared her go-to spring salad recipe with us. Complete with fresh tomatoes, basil, and watermelon, this salad is light, simple, and packed with antioxidants.
Water accounts for over 90% of watermelon’s weight, but this fruit is rich in potassium, vitamin A, and vitamin C. It’s also an incredible source of lycopene, an antioxidant known to help reduce the risk of heart disease and some cancers.
Holly Clegg’s Easy Watermelon Tomato Salad
Makes 10 (1/2-cup) servings
4 cups scooped out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
Directions: In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar, toss with salad. Season to taste. Serve immediately or same day.
Terrific Tip: Perfect way to use leftover watermelon that sits in the refrigerator.
Holly Clegg guarantees delicious food with a southern influence on her blog, Healthy Cooking with Holly. She uses everyday ingredients to make healthy cooking – with cancer – simple.