Mayan Cocoa Watermelon Salad

Pan-Seared Halibut with Citrus Salsa Recipe

This refreshing summer salad has just a hint of cocoa, for an interesting flavor combination that will have your guests coming back for seconds!

Technical Info

Skill Level: beginner
Prep Time: 10 minutes

Ingredients

3 Tbsp. rice wine vinegar
3 tsp. HERSHEY'S Cocoa Powder, natural unsweetened
3/4 tsp. Thai garlic chili sauce
1 1/2 tsp. balsamic vinegar
1/2 tsp. kosher salt
1/2 tsp. allspice
1 1/2 tsp. canola oil
8 cups cubed watermelon
1/2 small red onion or sweet white onion, sliced thinly
1/3 cup fresh mint, roughly chopped

Directions

Place rice wine vinegar and cocoa in a small microwave-safe bowl.
Heat on 50% power for 10-20 seconds. Remove bowl from microwave, whisk until smooth.
Add chili sauce, balsamic vinegar, salt, allspice and oil to the cocoa/vinegar mixture. Whisk until incorporated.
Combine watermelon and onion in a large salad bowl. Pour dressing over salad. Sprinkle with fresh mint. Serve immediately. Number of Servings: 8

Nutritional Information (per serving):
(per serving): Calories 70, Calories from Fat 10, Total Fat 1g (2% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 155mg (6% DV), Total Carb. 13g (4% DV), Fiber 1g (4% DV), Sugars 12g, Protein 1g, Vitamin A (10% DV), Vitamin C (15% DV), Calcium (2% CV), Iron (4% DV).

*DV= Percent Daily Values are based on a 2,000 calorie diet.