Watermelon, Zucchini, Carrot Salad

Watermelon, Zucchini, Carrot Salad

20 minAmerican
Servings3
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  • Vegetarian
  • Vegan
  • Gluten Free
  • Dairy Free
  • Paleo
  • Pescatarian

Steps

  1. 1Chop the carrots, zucchini, cabbage and pepper into long thin slivers.
  2. 2Juice half a cup of the watermelon (just squeeze the juice out with your hands or use a blender). The other one cup of watermelon will be chopped up and added to the salad. Be sure to scrape the watermelon right off the rind and include some of the green portion as well- that's where all the good stuff is, nutritionally.
  3. 3Combine all the ingredients except the watermelon juice and the sunflower seeds.
  4. 4Add the watermelon juice over the salad - A lame dressing, I know, but to be honest, you don't even need it!
  5. 5Finish off with the sunflower seeds on top.

Nutrition

Calories
43kcal
Protein
2g
Carbs
10g
Fat
0g
Fiber
4g
Sugar
5g

Estimated from the ingredient list.

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Questions

How long does watermelon, zucchini, carrot salad take to make?

About 20 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 3 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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