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Fire and Ice Watermelon Salad

Recipe courtesy of USDA's

Serving Size
Serves 4 (1½ cup)


  • 6 cups watermelon, rind removed, cut into large chunks
  • 2 green onions, thinly sliced
  • ⅓ cup thinly sliced red onion
  • ⅓ cup torn mint leaves
  • 1 tablespoon red pepper flakes
  • ⅔ cup white vinegar
  • 3 tablespoons vegetable oil
  • 1 tablespoon chili powder


  1. In a large bowl, combine watermelon, onions, mint, and red pepper flakes.
  2. In a small bowl, mix vinegar, oil, and chili powder.
  3. Drizzle vinegar mixture over watermelon mixture and serve.Line muffin tin(s) cups with paper baking cups (18 total).

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