| 7 | 15 | 220 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 1/4 tsp | Black pepper (to taste) |
| 1 cup | Mint, fresh |
| 1/2 cup | Pumpkin seeds (pepitas) |
| 1/4 medium | Red onion (thinly sliced) |
| 1/2 cup | Alfalfa sprouts |
| 1/4 cup | Apple cider vinegar |
| 1 whole melon | Watermelon (seedless) |
1. Cut watermelon in half and remove watermelon from rind (use half of the watermelon as your bowl). Cut watermelon flesh it into squares, or scoop it all out with a melon baller.
2. Sprinkle vinegar over watermelon and chill for 15 minutes while you cut the mint.
3. Roll up the mint leave like a cigar and then cut it into strips or ribbons.
4. Add mint and sprouts to salad and lightly stir.
5. Add some freshly ground black pepper and top with pumpkin seeds.
| Fruit | 7.0 |
| Meat Alternative | 0.1 |
| Vegetables | 0.2 |
