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June 12, 2013

Simplest Red Fruit Salad Ever

Betty Goes Vegan

Serves 4

1 small watermelon, cubed (should make 3 to 4 cups)
1 large ripe pomegranate
3 tablespoons fresh mint leaves (diced)
Lime wedges

Open your pomegranate and gently remove all the seeds (arils) in a small bowl.

In a large bowl, gently toss watermelon, pomegranate seeds and mint and pour into an airtight container

Put in the fridge for 3 hours.

Serve chilled and with lime wedges on the side to squeeze over the top if you're into that kinda thing.

Recipe from "Betty Goes Vegan" by Dan and Annie Shannon: MeetTheShannons.com.


All figures are per serving (assumes 4 servings).

Calories: 105
Fat: 0 g 
Carbs: 30 g
Fiber: 4 g
Protein: 2 g
Sodium: 3 mg