Watermelon, Cucumber And Tomato Salad

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
85
FAT
16%
CHOL
0%
SOD
1%
Uploaded by: Parade Magazine Magazine

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Ingredients for 6 servings

2 cup seeded and diced (¾-inch) watermelon

4 ripe plum tomatoes, cut into 8 pieces each

1 hothouse (seedless) cucumber, peeled, halved lengthwise and cut into ½-inch pieces

2 Tbsp extra-virgin olive oil

¼ cup slivered fresh basil leaves

Freshly ground black pepper, to taste

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