This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"When one has tasted watermelon he knows what the angels eat."
This is a simple, light recipe that blends hits all the notes: sweet, salty, umami, tart. A great way to use any leftover watermelon that you have and make it an elegant side dish for any meal on a hot summer day.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well for 4-5 days. Note that cooking time does not include chilling time.
|2 cups||watermelon (cut into 3/4 inch cubes)|
|1/2 small||cucumber (peeled, seeded and diced)|
|1/2 ounce||sliced prosciutto (cut into 1/4 inch squares)|
|5 large||leaves fresh basil (minced)|
|fresh ground black pepper (to taste)|
|1 ounce||sliced provolone cheese (cut into 1/4 inch squares)|
|1 Tbsp||lemon juice|
Place the watermelon, cucumber, prosciutto, basil, black pepper, cheese, and lemon juice in a bowl and fold together.
Chill at least 2 hours before serving. Overnight is better.
Serving size: about 1 1/2 cups
|Calories 106||Calories from Fat 29|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 1g||3%|
|Vitamin A 28%||Vitamin C 39%|
|Calcium 13%||Iron 5%|
|Vitamin K 28 mcg||Potassium 294 mg|
|Magnesium 30 mg|