Watermelon and Baby-Tomato Salad
From “Young & Hungry” (Hyperion, 2005, $22.95), this easy recipe gives you a double shot of lycopene. Makes 12 servings.
Ingredients
1/2 large watermelon in rind, preferably seedless
1 pint baby or grape tomatoes, washed, dried and quartered
handful of fresh basil leaves, cut into fine strips
2 handfuls of fresh mint leaves, cut into fine strips
2 tablespoons olive oil (or to taste)
1 tablespoon balsamic vinegar (or to taste)
Salt to taste
Directions
Cut the watermelon in half lengthwise and then crosswise into 1/4-inch slices. Cut off the rind.
Arrange the watermelon into pieces on a platter. Top with the tomato quarters and the basil and mint strips.
Drizzle with the olive oil and vinegar.
Sprinkle with a little bit of salt and serve.
Per serving: 84 calories; 1 gram protein; 3 grams fat; 0 grams saturated fat; 16 grams carbohydrate; 1 gram fiber; 0 milligrams cholesterol; 5 milligrams sodium
