Watermelon and Almond Salad

Quick and refreshing—you can even take it to work!

  1. Heat a nonstick pan on medium low and add 1 teaspoon of oil.
  2. Add almonds, 1/2 teaspoon salt and the chili powder to the pan. Stir until almonds are light brown, about 5 minutes. Set aside to cool.
  3. In a small bowl, whisk together the lemon juice, 1/2 teaspoon salt, pepper and 2 teaspoons olive oil.
  4. Place the shredded lettuce in a bowl; add the watermelon, almonds, cilantro and vinaigrette and toss.
  5. Crumble the cheese on top. Ready to serve.
easy Level | 20 minutes Total time | 130 Calories


  • c sliced almonds
  • 1 t salt, divided
  • t red chili powder
  • black pepper, to taste
  • 3 t olive oil, divided
  • 3 T lime or lemon juice
  • 1 head of romaine lettuce, shredded; or 4 cups of rinsed, roughly chopped spinach
  • 1 cubed medium, seedless watermelon (about 3 cups)
  • c crumbled queso fresco
  • c chopped cilantro

Nutrition Information:

Total fat: 8 g; Saturated fat: 2 g; Trans fat: 0 g; Cholesterol: 5 mg; Sodium: 480 mg; Carbohydrates: 12 g; Fiber: 4 g; Sugars: 7 g; Protein: 5 g; Vitamin D: .27 mcg; Calcium: 120 mg; Iron: 1.5 mg; Potassium: 428 mg

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