Personal summer favorite! Cool watermelon spiced up just a bit. A quick, light take on a traditional summer staple. When feeling adventurous, I love to replace parsley with mint for a fresh kick.
Place watermelon in a large bowl.
Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.
Per Serving: 132 calories; protein 1.3g; carbohydrates 12.9g; fat 9.4g; sodium 4.6mg.