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Watermelon Rind, Carrot & Pineapple Slaw
Some fruit creates a lot of waste when you throw away the seeds or the peel, but did you know all of the watermelon can be used? Save your rinds and make this yummy slaw. In addition to being environmentally friendly and economical, the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow!
Ingredients:
Dressing:
¼ cup (60 mL) fat-free, plain Greek yogurt
¼ cup (60 mL) low-fat sour cream
1 ½ tbsp (22.5 mL) stone-ground mustard
1 tbsp (15 mL) apple cider vinegar
4 tsp (20 mL) fresh lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) poppy seeds
2 tsp (10 mL) olive oil
salt and pepper to taste
Slaw:
4 cups (1 L) grated watermelon rind with fruit and green peel removed
1 cup (250 mL) grated carrot
1 ½ cup (375 mL) diced fresh pineapple
Directions:
- Place watermelon rind on several layers of paper towels to soak up excess fluid while you prepare the dressing and other ingredients.
- In a small bowl, blend dressing thoroughly and set aside.
- In a medium-sized bowl add dressing, rind, carrot, and pineapple and toss to thoroughly coat.
Makes 4 one-cup servings
Nutritional Analysis per serving: 122 Calories; 30 percent fat (4grams); 1.5 grams saturated fat; 10 percent protein; 60 percent carbohydrate; 3.3 grams fiber.
Source: watermelon.org