Watermelons are magical! Like how I dream the fruit is on some otherworldly, mysterious planet – comes in a circular pod and tastes like cotton candy.
Watermelon originated in the Kalahari Desert of Africa. The first watermelon harvest on record happened in Egypt 5,000 years ago!
They’re are mostly water, but this refreshing fruit is loaded with nutrients. Each juicy bite has high amounts of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids.
Antioxidants help prevent damage, and cancer. Amino acids are the basic building block for protein, and protein is used in virtually every vital function in the body.
Aside from the healthfulness, watermelons are just plain fun to eat!
When shopping for a ripe watermelon, pick a heavy melon with a yellow spot. You’ve found a good one…
I grabbed one, got home and sliced it open and…. surprise! I grabbed a yellow watermelon by mistake. I tried a piece and it was delicious… even sweeter than a pink watermelon. Stoked!
The prep work can be finished in 10 minutes, and makes the perfect raw treat on a hot summer day. The flavors may surprise you how well they good together. Savor and enjoy!
Watermelon Basil Salad
A beautiful and healthful raw summer salad.
Ingredients
- 1 small seedless watermelon
- 2 cups packed basil leaves
- 1 lime, juiced
- ½ red onion, sliced thin
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Directions
- Cut the watermelon in half. With a large spoon or melon-baller, scoop out bite-sized pieces and add to large bowl.
- Slice basil leaves, thinly. Add basil, onions, lime juice, salt, and pepper, to the watermelon. Mix gently. Serve chilled and enjoy!
Friends, if you try this lovely recipe, let us know! Leave a comment it and tag a picture #veganrecipesforcompassion and follow us on Instagram – click here! We’d love to see what you come up with. Cheers!
Remember to Pin for later!
Recipes For Compassion 