ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
92% would make again

Watermelon Salad With Spinach And Mango

Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

for 6 servings

  • 1 small watermelon
  • 3 cups baby spinach (120 g)
  • 1 mango, pitted, peeled, and diced
  • ½ cup slivered almonds (70 g)

Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon honey
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons extra virgin olive oil

Nutrition Info

  • Calories 246
  • Fat 10g
  • Carbs 38g
  • Fiber 4g
  • Sugar 30g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
  2. Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
  3. In a small bowl, whisk together the lemon juice, water, honey, salt, and pepper.
  4. While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
  5. Add the spinach, mango, almonds, and lemon vinaigrette to the large bowl with the watermelon.
  6. Toss the salad until well-combined, then divide between serving bowls.
  7. Enjoy!

Ingredients

for 6 servings

  • 1 small watermelon
  • 3 cups baby spinach (120 g)
  • 1 mango, pitted, peeled, and diced
  • ½ cup slivered almonds (70 g)

Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon honey
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons extra virgin olive oil

Nutrition Info

  • Calories 246
  • Fat 10g
  • Carbs 38g
  • Fiber 4g
  • Sugar 30g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
  2. Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
  3. In a small bowl, whisk together the lemon juice, water, honey, salt, and pepper.
  4. While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
  5. Add the spinach, mango, almonds, and lemon vinaigrette to the large bowl with the watermelon.
  6. Toss the salad until well-combined, then divide between serving bowls.
  7. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.