3/4 teaspoon whole peppercorns or coarsely ground black pepper
1-1/2 teaspoons very finely chopped mint leaves
6 cups cold 3/4-inch seedless red watermelon cubes Fresh mint leaves
Directions
Put peppercorns on cutting board. Use the bottom of a heavy pan to press firmly on the peppercorns and crush them into a semi-coarse texture.
Combine the crushed peppercorns with chopped mint leaves.
In large bowl, toss peppercorn-mint mixture with watermelon.
Garnish with mint leaves.
Yield: 4 servings
Nutrition Facts
Servings Per Recipe: 4
Amounts Per Serving
Calories: 75
% Daily Value
Total Fat: 1 g
2%
Saturated Fat: Trace Amounts
0%
Cholesterol: 0 mg
0%
Sodium: 5 mg
0%
Carbohydrate: 17 g
6%
Dietary Fiber: 1 g
5%
Protein: 1 g
3%
Vitamin A
17%
Vitamin C
37%
Folacin
1%
Calcium
2%
Iron
3%
Potassium
8%
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
